0 recipes from contoocook and beyond


l-l/2 lb. carrots cut into l/2″ pieces
2-l/2 lbs. Yukon gold potatoes
l/2 cup heavy cream
l tbsps. butter
l tsp. salt
Cook carrots in 6 qt. pot of boiling salted water uncovered until very tender, 20-25 mins. While carrots are boiling peel potatoes and cut into l/2″ pieces. Transfer cooked carrots with slotted spoon to food processor. Add potatoes to boiling water and cook uncovered until tender about l0 mins. then drain in colander. While potatoes are cooking puree carrots in food processor with l/4 cup cream until smooth about 2 mins. Heat butter and remaining l/4 cup cream in pot over mod heat stirring until butter is melted then force potatoes through ricer into pot. Add carrot puree, salt and pepper to taste and stir until combined well. Carrot and potato puree can be made l day ahead and chilled covered. Reheat in micro or double boiler.

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