John Myers
Potato and Carrot Cream
The perfect potato and carrot cream recipe with a picture and simple step-by-step instructions.
- 4 size Potatoes
- 4 Carrots
- 1 teaspoon Salt
- 1 Garlic clove crushed
- 30 g Branded butter
- 30 g Milk – boiling
- Peel the potatoes and carrots and cut into large pieces. Add the crushed garlic clove and the salt, cover the whole thing with just a little water and cook for about 25 minutes on a mild heat, then drain.
- Use the potato masher to thoroughly mash, add the butter, a little salt and nutmeg and whisk vigorously with a whisk, gradually adding some of the boiling milk until a creamy mixture has formed and season to taste again.
- I served the potato and carrot cream with a beef roulade à la “Paulinchen” that was still there.
- “Paulinchen” was my very thrifty mother. She chopped up leftovers or a roulade and warmed it up in the sauce, then served it with a puree: and so a single roulade was enough for three people … is a leftover dish. It was just very economical!
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