John Myers
Potatoes and Carrots mess
The perfect potatoes and carrots mess recipe with a picture and simple step-by-step instructions.
- 2000 g Potatoes
- 1000 g Carrots
- 1 teaspoon Salt
- 1 Onion
- 0,5 Solo garlic
- 2 Lovage branches
- 50 g Branded butter
- 250 ml Whole milk 3.5%
- 1 teaspoon Salt
- Freshly grated nutmeg
- First of all: I have prepared this large amount because part of it is to be frozen. There are still a lot of good potatoes from last year in my cellar that should now be slowly processed.
- Wash the potatoes and carrots, peel and cut the carrots into cubes, then put them in a large saucepan with the onion, garlic, salt and lovage leaves and cover with water and pre-cook for about 15 minutes, covered with water.
- During this time, roughly chop the potatoes and add to the carrots after the 15 minutes. Pour in boiling water and cook for another 20 minutes. During this time, bring the milk to the boil and grate the nutmeg fresh.
- Drain the potato pot, add the butter and a teaspoon of salt and work everything thoroughly with a potato masher.
- Only now gradually add the boiling milk with nutmeg and whisk vigorously with a whisk until you have a creamy puree. It shouldn’t be too runny, but not too firm either.
- Almost all meat side dishes go well with potatoes and carrots, such as meatballs, sausages, goulash, smoked pork, etc. – we enjoyed it with beef liver today. Beef liver with apple slices and onions
- Note 7: The indicated amount was enough for 8 single servings (two fresh and 6 for freezing). So there is always something in the house when things have to be done quickly.
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