• 3 lbs. russet potatoes, peeled and cubed (for cooking purposes, it is very important to cut the potatoes all the same size)
  • 2 lb. carrots, peeled and cubed
  • 3 garlic cloves, smashed
  • 1 stick of salted butter, cubed
  • 1 1/2 to 2 cup milk, taken out a few minutes early
  • 1/2 cup sour cream
  • Kosher or Sea Salt and Pepper, to taste

Growing up in Fall River, Massachusetts, my mother, Mary, always made this amazing Carrot Potato Mash. The carrots made these mashed potatoes, not only healthier, but incredibly sweet. It wasn’t Thanksgiving unless I was helping Mom whip up her beautiful side dish.

Place the potatoes, carrots and garlic cloves in a large pan and cover with cold water. To insure even cooking, the potatoes and carrots should be uniform in size and always started in cold water rather than hot. Cook your vegetables just until fork tender. Over cooking your potatoes will make them gummy. Once tender, drain the water out of your pan and place the pan back over a low heat. Keeping the potatoes and carrots over a low heat will insure that they are dry and it will also help heat your butter and milk as you mash. Adding very cold milk will make your potatoes cease up and that is why I prefer setting my milk on the counter a few minutes before using. Add your butter, salt and black pepper. Although I love my electric mixer, I prefer using a potato masher or ricer for this task because a mixer can overwork the potatoes and make them like glue. The texture of your mashed potatoes is entirely up to you. If you like a little texture in your mashed potatoes, mash them less and if you prefer a smooth consistency, mash them a bit more. You may add more milk to get a creamier consistency if you’d like. Enjoy!