Potatoes and Carrots Family-Style

Name: Potatoes and Carrots Family-Style
Total time: 35 min
Yield: 4 servings
Ingredients: 5 Idaho russet potates, about 2 pounds; 1 large onion, about 1/4 pound; 2 carrots, about 1/2 pound, trimmed and scraped; 3 large cloves garlic, peeled; Salt to taste if desired; 3 tablespoons butter; 1/4 cup heavy cream; Freshly ground pepper to taste; 2 tablespoons finely chopped fresh basil; 2 tablespoons finely chopped fresh chervil; 2 tablespoons finely chopped fresh parsley

By Pierre Franey

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

5Idaho russet potates, about 2 pounds
1large onion, about ¼ pound
2carrots, about ½ pound, trimmed and scraped
3large cloves garlic, peeled
Salt to taste if desired
3tablespoons butter
¼cup heavy cream
Freshly ground pepper to taste
2tablespoons finely chopped fresh basil
2tablespoons finely chopped fresh chervil
2tablespoons finely chopped fresh parsley

Ingredient Substitution Guide

Preparation

Step 1
Peel the potatoes and cut them into quarters.
Step 2
Cut the onion crosswise into very thin slices. There should be about 2 cups.
Step 3
Cut the carrots crosswise into very thin slices. There should be about 1⅔ cups.
Step 4
Combine the potatoes, onion, carrots and garlic in a large saucepan or small kettle. Add water to cover, and salt. Bring to a boil and cook about 12 minutes or until tender. Drain saucepan and add the butter, cream, salt and pepper. Using a potato masher, mash the ingredients until they are coarse-fine. Add the basil, chervil and parsley. Blend thoroughly and serve.