|(debra samuels for the boston globe)|
Mashed potatoes with carrots
As Lexington resident Norma Currie explains it, she and her siblings did what many children do: "None of us would eat our vegetables," she says. But their mother was smarter than her kids. She cooked the vegetables and mashed them with potatoes. "And we loved them," says Currie, who still makes various versions of the spuds today. Sometimes it accompanies roast chicken or other meats and fish. It's a good way to have your mashed potatoes with less guilt and fewer calories. Carrots add volume and sweetness and their vitamins, of course. Spinach and mashed is another winning combination. Add rinsed spinach leaves to the hot potato water after cooking. Cover the pot and let the spinach sit for 2 minutes. The heat of the water softens the leaves, but they keep their vibrant green color.
|Salt and pepper, to taste|
|3||medium Yukon Gold or Yellow Finn potatoes (about 3/4 pound), peeled and quartered|
|2||medium carrots, cut into 2-inch rounds|
2. Drain the vegetables and transfer to a bowl. Add the butter and milk. Mash with a potato masher until the mixture is smooth. Add salt and pepper.
Adapted from Norma Currie