- Prep Time
- 10 mins
- Total Time
- 25 mins
- russet potatoes, peeled, cut in ½-in. (1-cm) chunks
- medium carrots, peeled, cut in ½-in. (1-cm) rounds
- ½ cup
- 125 mL
- 2 tbsp
- 30 mL
- ¼ tsp
- each salt and pepper
- 1 mL
- chopped fresh parsley, to garnish
Place potatoes and carrots in large saucepan of cold water. Bring to a boil and cook until vegetables are fork-tender, approx. 12 min.
Drain potatoes and carrots. Add milk, butter, salt and pepper to saucepan. Mash with a potato masher until smooth or to desired consistency. Sprinkle with parsley to serve.
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