Mashed Potatoes and Carrots

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Local potatoes and carrots are just perfect for the best flavors possible. They need little embellishment; their pure flavors will shine through.

Ingredients

  • Sea salt
  • 3 large, local organic potatoes, peeled and diced
  • 3 medium local organic carrots, coarsely chopped
  • 2 teaspoons extra-virgin olive oil
  • Pepper

    Method

    Bring a medium covered pot of lightly salted water to a boil over high heat. Add the potatoes and the carrots. Cover and boil the vegetables for about 18 minutes, until tender-soft when pierced with a fork. Drain, then return the vegetables to the pot. Drizzle the olive oil evenly over the top. Sprinkle lightly with pepper. Using a potato masher, mash slightly, leaving some of the potatoes and carrots in tiny pieces for texture. Taste for seasonings.