Individual Mashed Carrot and Potato Bakes

By Jahel

Ingredients

• 1 lb. carrots, peeled and cut into 2" chunks
• 1 lb. potatoes, peeled and cut into 2" chunks
• 1/2 c heavy cream
• 1 c shredded white cheddar cheese
• 1 egg, slightly beaten
• 1/2 t salt
• Rye bread

Preparation

Step 1

In 4 qt. pot boil carrots and potatoes in lightly salted water for 25-30 minutes or until tender. Drain. Let stand 10 minutes to cool slightly. Transfer to a large bowl and coarsley mash. Stir in cream, cheese, egg and salt. Divide mixture among four 8-10 oz. ramekins. Bake at 425 for 25 minutes or until lightly browned. Serve with bread.