I generally serve carrots steamed or sometimes glazed. I was looking for something different.
This recipe starts by steaming the carrots until they are soft. Simple.
Mashing the carrots is a little more difficult than mashing potatoes. They are not quite as soft, even after cooking.
Because of this, the carrots do not mash completely. The end result is an orange lumpy mess.
The lumps get a little smooth when you add the butter and cream, but they do not stir out completely.
If you wanted a smoother mash, you could use a blender or mixer.
The carrots tasted great, they just looked and felt strange.
MASHED CARROTS
4 Cups Cooked Carrots
1/8 Teaspoon Pepper
3 Tablespoons Melted Butter
4 Tablespoons Hot Cream
Mash carrots. Add pepper and butter. Place saucepan over boiling water and beat until carrots are light and smooth. Beat in cream.
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