Baked Potato and Carrot Mash

Name: Baked Potato and Carrot Mash
Yield: 8 Servings
Ingredients: 1 pound carrots, peeled, halved lengthwise if large, cut crosswise into 1-inch pieces; 1/3 cup water; 6 tablespoons (3/4 stick) butter, room temperature, divided; 3 large russet potatoes (about 2 1/2 to 2 3/4 pounds total); 3/4 cup sour cream; 1/2 cup half and half, warmed; 2 tablespoons chopped fresh chives

By Roy Finamore

February 29, 2008

Baking the potatoes and carrots before mashing them gives this side a rich, complex flavor.

Recipe notes