Mashed Potato with Carrots
By Mary McDougall
I used peeled russet potatoes in this recipe, but other kinds of potatoes could also be used; even sweet potatoes would work well.
Prep Time: 15 min
Cook Time: 30 min
1 Place the potatoes and carrots in water to cover in a stainless steel pot, bring to a boil, cover and cook until tender, about 20 minutes. Drain. Add non-dairy milk to the pot and mash well using a hand potato/bean masher. Stir in the honey and jalapeno pepper. Mix well. Return to heat and cook until heated through before serving.
Hints: Potatoes and carrots may be peeled before using in this recipe, or just scrub them well and proceed as directed above. This is a slightly sweet dish, even more so if you use sweet potatoes instead of white potatoes. Agave nectar may be used instead of the honey, if desired. I usually just serve this plain, with vegetables on the side, but it may be spiced up with a bit of Sriracha hot sauce, or another sauce or gravy.