1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
8 ounces carrots, peeled and cut into 1/2-inch pieces
1/2 yellow onion, diced
salt & pepper
4 TBSP unsalted butter
1/2 cup whole milk
DIRECTIONS
Add the potatoes, carrot, and onion to a large pot. Cover the vegetables with water then stir in 1/2 tsp salt and bring to a boil over high heat.
When water begins to boil place a lid on the pot. Reduce the heat to medium and cook until the vegetables are tender, about 10 minutes.
Drain the vegetables in a colander then place the drained vegetables in a large bowl and set aside.
Add the butter and milk to the now empty pot over medium-low heat. Simmer while stirring until the butter has melted and the milk is warmed through, about 2 minutes.
Pour the milk and butter in the bowl with the vegetables then stir in 1/2 tsp salt and 1/2 tsp pepper.
Use a potato masher to mash the vegetables well.
Taste and season with additional salt & pepper if necessary.
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