russet potatoes, peeled, cut in ½-in. (1-cm) chunks
4
medium carrots, peeled, cut in ½-in. (1-cm) rounds
½ cup
milk
125 mL
2 tbsp
butter
30 mL
¼ tsp
each salt and pepper
1 mL
chopped fresh parsley, to garnish
Method
Step 1
Place potatoes and carrots in large saucepan of cold water. Bring to a boil and cook until vegetables are fork-tender, approx. 12 min.
Step 2
Drain potatoes and carrots. Add milk, butter, salt and pepper to saucepan. Mash with a potato masher until smooth or to desired consistency. Sprinkle with parsley to serve.
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