Baked Mashed Potatoes With A Carrot Shell

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• butter
• 2 -3 carrots, sliced
• 1 cup frozen peas (optional) or 1 cup fresh peas, cooked (optional)
• 2 lbs potatoes
• 2 eggs, beaten
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup milk or 1/4 cup cream
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 generously butter a 1 1/2 quart ovenproof bowl. don't skimp here! if you do, the carrots will stick to the bowl when you unmold it onto a plate.
• 2 cook carrot slices in boiling water or chicken broth for about 5 minutes. remove from heat; drain and cool slightly.
• 3 cover the bottom and sides of the bowl with carrot slices. if using peas, cook the peas and arrange the peas between the carrot slices (using whatever design you like). i prefer to cook the peas and use them as a garnish around the final plated dish.
• 4 meanwhile, peel and cube the potatoes. cook in a medium saucepan (uncovered) in boiling water for 10-15 minutes until tender. drain.
• 5 in a mixing bowl, mash potatoes. mix in eggs, 1/4 cup butter, milk, salt, and pepper.
• 6 spoon mashed potatoes into carrot-lined bowl. cover with foil. at this point you can refrigerate up to 24 hours if needed.
• 7 bake at 350 for 40-45 minutes or until slightly puffed and the center is hot. remove from oven; let stand 5 minutes (a must!), then unmold onto a serving plate.