2 pounds of potatoes, peeled
1 – 16 ounce can of diced carrots, drained
Milk, heated
2 tablespoons of butt er
Salt and black pepper
Cook the potatoes in boiling, salted water until tender and drain. Add the diced carrots and
mash wit h an electric mixer at low speed. Slowly beat in enough milk to make light. Stir in the
butter and a little salt and black pe pper. Spoon the potatoes into a 2 -quart casserole dish. Dot
the top with additional butter. Bake at 350 degrees for 25 minute s.
