1 pound small potatoes
1 pound carrots, peeled and cut into 2-inch chunks
milk, light cream, or cooking water
salt and freshly ground pepper
2 tablespoons chopped parsley or dill
Directions: Steam the potatoes in their jackets until very tender, about 20 minutes. Remove them then steam the carrots until they’re tender, about 15 minutes. Grasp the hot potatoes in a towel and slip off their skins. Put them in a bowl with the carrots and mash to a purée, adding enough milk, light cream, or even the cooking liquid to lighten the mixture. Stir in butter to taste, season with salt and pepper, and stir in all but a teaspoon or so of the parsley or dill. Smooth the purée into a dish and sprinkle the rest of the chopped herb on top.
My sister-in-law recommends adding cooked parsnip to the recipe as well (an Irish favorite). Although I haven’t tried it, I think it would make a great compliment!