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Hutspot

servings: 4

total time: 30 minutes



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Ingredients

  • 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

  1. 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.

  2. 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.

  3. Drain the vegetables in a colander then place the drained vegetables in a large bowl and set aside.

  4. 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.

  5. Pour the milk and butter in the bowl with the vegetables then stir in 1/2 tsp salt and 1/2 tsp pepper.

  6. Use a potato masher to mash the vegetables well.

  7. Taste and season with additional salt & pepper if necessary.