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Ingredients
- 2 1/2 lb. potatoes, peeled and quartered
- 3 carrots, peeled and cut in 2-inch chunks
- 4 garlic cloves, peeled
- 1/2 c. 1% or 2% milk
- 1 Tbsp. butter or margarine
- 1 1/2 tsp. salt
Method
- Boil 5 cups potatoes, carrots and garlic.
- Reduce to gentle boil, uncovered, for 30 to 35 minutes, or until tender.
- Drain well.
- Add milk, butter and salt.
- Mash until vegetables are smooth.
- Some small lumps of carrots may remain.