Cook potatoes and carrots in separate medium saucepans of boiling salted water untill tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper.

(Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)

Transfer mashed potatoes to large bowl and serve hot.

>From "Comfort Food at its Best, " by Michael McLaughlin for Bon Appetit 98-Feb:p.57. Michael McLaughlin is a cookbook author who lives in Santa Fe.

chopped salad, Pork and Ham Loaf [R], Mashed Potatoes with Carrots [R], corn bread, buttered peas, and optional Warm Walnut Brownie Pudding for Dessert. Said to serve 6 to 8; full menu could serve 12.

{mc} One of ten portions: 199CAL, 10.2G fat (45% cff).

the potato mixture leaves pitt of carrot. Serve 6 or more, depending upon menu.

from kitPAT-hanneman phannema@wizard. Ucr. Edu