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Potato and carrot mash

updated

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Ingredients for 1 servings:

  • 200 g potatoes, floury
  • 100 g carrot(s)
  • 1 large onion(s)
  • ½ tbsp oil, neutral
  • Salt
  • 30 g butter, or more if you like

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with brown butter

Peel the potatoes and carrots and chop into large pieces. Boil in salted water for 20 minutes until soft. Meanwhile, peel and dice the onion, and fry in 1/2 tablespoon of oil until browned. Brown the butter in a small saucepan over low heat. Drain the vegetables, reserving some of the cooking liquid. Now mash the potatoes and carrots with a potato masher until mashed. There should still be some chunks visible. Add a little more of the cooking liquid. Season generously with salt. Stir the roasted onions and brown butter into the mash. I serve it with either bratwurst or fried liver.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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