Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
adapted from sharonpalmer.com
- Place potatoes and carrots in a medium pot, cover with water, place lid on pot and cook over medium heat for about 25-30 minutes, just until vegetables are tender but still firm.
- Drain water (reserve this water for a soup; it’s delicious!), add garlic, olive oil, black pepper and sea salt to taste, and ¼ cup milk. Use an immersion blender, electric mixer, or potato masher to mash potatoes until very smooth. Add additional milk if needed to make a smooth texture.
- Stir in fresh basil and serve immediately.