Mashed Potatoes And Carrots - cooking recipe

Ingredients

1 1/2 lbs russet potatoes, peeled, rinsed, cut into large chunks
3/4 lb carrot, trimmed, cut into 2-inch pieces
1 1/2 tablespoons unsalted butter, softened
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper

Preparation

Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.