Mashed
Potatoes with Carrots and Horseradish by Yankee Cook (Joy)
2-1/2 pounds potatoes
3 pounds carrots peeled and cut into 2-inch pieces
6 Tbls. margarine or butter, softened
2 Tbls. horseradish cream or drained bottled horseradish,
or to taste
2 to 4 tsp. sugar
1/2 cup chopped fresh parsley
1 tsp. ground pepper
In a large sauce pan cover the potatoes with salted cold
water in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes
(depending on size of potatoes).
Drain potatoes in a colander and, when just cool enough
to handle, peel. Transfer potatoes to a bowl.
While potatoes are cooking, in another pot cover carrots
with salted cold water and simmer, uncovered, until very tender, 10 to 20
minutes. Drain carrots in a colander and immediately add to warm potatoes, then
mash with butter and horseradish. Season with sugar (to taste), salt, and pepper
and stir in parsley. Yield: 5 to 6 servings