Carrot, Leek, and Parsley Mash Recipe

Ingredients

5 pounds carrots, peeled and coarsely chopped

3 tablespoons unsalted butter

1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise (about3/4 cup)

3/4 cup half-and-half, at room temperature

1/4 cup finely chopped fresh Italian parsley leaves

Directions

Bring a large pot of heavily salted water to a boil over high heat. Once water boils, add carrots and cook until very tender, about 12 to 15 minutes.

Drain carrots and let sit, undisturbed, so they “steam dry” for a few minutes. Return pot to stovetop over medium-low heat and add butter. Once butter foams, add leeks, season well with salt and freshly ground pepper, and cook until leeks are soft and wilted, about 2 minutes.

Add carrots and stir to coat. Pour in half-and-half and, using a potato masher or large fork, coarsely mash up the mixture. Mix in parsley, taste and adjust seasoning as needed, and serve.

Recipe found at: http://www.chow.com/recipes/11577-carrot-leek-and-parsley-mash