Mashed Potatoes And Carrots With Paprika And Parsley - cooking recipe

Ingredients

4 tablespoons unsalted butter
8 ounces carrots, peeled, cut into 1/4-inch slices
1 1/2 lbs yukon gold potatoes
1/3 cup low-sodium low-fat chicken broth
3/4 cup 2% evaporated milk
3/4 teaspoon salt
3 tablespoons fresh parsley leaves, minced
1 1/2 teaspoons paprika
salt and pepper, to taste

Preparation

Prepare potatoes: Peel, quarter lengthwise, and cut crosswise into 1/4-inch-thick slices; rinse well in 3 or 4 changes of cold water and drain.
Melt butter in large saucepan over medium heat. When foaming subsides, add carrots and cook, stirring occasionally, until butter is browned and carrots are caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.).
Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in milk, parsley, and paprika. Season with salt and pepper to taste. Serve immediately, or freeze for future use.