Mom’s Mashed Potatoes and Carrots
1 lb. potatoes (russett?), peeled & cubed
1/4–1/2 lb. carrots (Test until you find proportions you like.)
Salt & Pepper to taste
Boil carrots 15 minutes
Cook until "mashing" consistency, but not mushy! Keep ’em a little chunky.
Mash, adding milk until you have the consistency you like
Add butter, as much as you can add without giving your cardiologist a job!
Season to taste, preferably with fresh-ground pepper and Kosher salt.
I loved this dish as a child. Not until I was grown did I find out that it was a "poverty" dish, made when we were seriously low on potatoes and Mom had to find a "stretcher." My kids loved it and still request it when they come for a visit.