Ingredients

1^1⁄2 lbs russet potatoes, peeled, rinsed, cut into large chunks (Idaho are Best!)
3⁄4 lb carrot, trimmed, cut into 2-inch pieces
1^1⁄2 tablespoons unsalted butter, softened
1⁄4 cup heavy cream (or milk)
1 teaspoon salt
1⁄4 teaspoon black pepper

Instructions

Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender.
Drain thoroughly & reserve 1/2 cup of the cooking liquid.
Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!

(A few little lumps are an added treat in our household.) 😊