Servings: 6Total: 25 minutesIngredients900 grams carrots, peeled and cut into 1-inch pieces900 grams russet potatoes, peeled and cut into 1-inch pieces900 grams sweet potatoes, peeled and cut into 1-inch pieceskosher salt and freshly ground white pepper, to taste250 ml. heavy cream460 grams unsalted butterDirections1. Cook carrots and potatoes in salted boiling water until tender, about 20 minutes; drain and pass through a potato ricer back into the pan.2. Add the cream and butter and stir, mashing and melting the butter. Season with salt and pepper.
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Mashed Root Vegetables
Switch up your boring mashed potatoes and instead mash every root vegetable you have in your pantry.