Marbled Potatoes and Carrots

By Addie

Comfort food at its tastiest—homemade mashed potatoes swirled with sweet cooked carrots flavored with dill weed.

Ingredients

• 2 pounds potatoes, cut into pieces (peeled if desired)
• 2 pounds carrots, sliced (6 cups)
• 1/3-2/3 cup milk
• 2 tablespoons butter or margarine
• 3/4 teaspoon salt
• 3/4-1 cup milk
• 1 tablespoon butter or margarine
• 3/4 teaspoon dried dill weed

Preparation

Step 1

1. Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 25 to 30 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.

2. While potatoes are cooking, heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Cook about 20 minutes or until very tender; drain.

3. Mash potatoes until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Add 2 tablespoons butter and 3/4 teaspoon salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm.

4. Mash carrots until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Beat in 1 tablespoon butter and the dill weed.

5. Spoon potato mixture into half of large serving bowl; spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design.
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Special Touch
Sour cream, Cheddar cheese and crisp bacon make tasty toppings for this dish.