Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil

adapted from sharonpalmer.com
serves 6
​Ingredients

• 2 large (8 ounces each) potatoes, peeled, quartered (or equivalent)
• 2 large (4 ounces each) heirloom carrots, scrubbed, quartered (yellow or white preferred)
• 1 medium heirloom carrot (white or yellow)
• 1 clove garlic, minced
• 1 1/2 tablespoons extra virgin olive oil
• Black pepper and sea salt to taste (optional)
• ¼ – ½ cup milk
• 2 tablespoons chopped fresh basil

Preparation

1. 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.
2. 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.
3. Stir in fresh basil and serve immediately.

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