Mashed Potatoes and Carrots

Ingredients

• 4 cups carrots, in 1/4 inch slices (about 1 lbs)
• 1 lb potato (like Yukon Gold)
• 2 tablespoons oil
• 1 cup onion, minced (about 2 small)
• 3/4 cup water, hot
• 1-1 1/4 cup milk, hot
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 pinch cayenne
• 1 pinch nutmeg
• 2-3 ounces bacon, diced, fried crisp (optional)

Directions

1. 1

   Heat oil in a medium-sized pot with a tight fitting lid over medium high heat. Add onions and carrots and fry until onion is transparent, about 2 minutes.

2. 2

   Add water, cover and bring to a boil. Reduce heat to low and simmer for about 5 minutes.

3. 3

   In the meantime peel potatoes and cut into 1 inch dice. Add to carrots,cover, bring to a boil again and cook over low heat for 30 minutes until vegetables are completely soft and almost all liquid has evaporated.

4. 4

   If there is some water, cook it off uncovered over high heat, shaking pot to avoid sticking.

5. 5

   Mash vegetables with a masher.

6. 6

   Add milk gradually, beating with a whisker until desired consistency. Depending on the starch in potatoes this might require about 1-1 1/4 cups milk.

7. 7

   Add butter, salt, cayenne and nutmeg to taste.

8. 8

   If using fried bacon bits, mix one half into vegetables and sprinkle other half on top.