Herb flavored crushed potatoes and carrots

There are many mashed and crushed potatoes with all kinds of flavors.  I’m not a mashed potato person either my husband.  But this one works very well 😉

One day I  was cooking some beef stew and I thought what about making some crushed veggies and put under my stew?

First I was going to make a crushed potato and then I added carrots too.  And boiled them with herbs and salt, and pepper then crushed them. Then made my dish for my family. They love it. It’s soft and very tasty.

It’s very easy to make and the taste is awesome. You can serve it as a side dish or put it under your steak, or stew.

Ingredients:

• 6-8  medium Russet or Yukon potatoes, boiled with skin
• 2 big carrots, boiled with skin
• 2 rosemary 
• 1 tsp dry oregano
• salt, black pepper, to taste
• 8-10 cups water
• 3 tbsp whipping cream, or more as needed

• 2 tbsp garlic butter
• 2-4 tbsp butter

Directions:

1. Fill a large stockpot about halfway full of cold water. Rinse your potatoes, and carrots under cold water.  (Dice them up into smaller pieces if you like.)  Place your potatoes, and carrots in your stockpot. Add oregano, rosemary, and salt pepper.

1. Bring your stockpot to a boil on high, then reduce your heat slightly and cook until your potatoes and carrots are fork-tender,  about- 35-45 minutes. ( If you diced cook for about 15 minutes)

1.  Drain your potatoes and carrots in a colander. Then, dump them back into your stockpot. Peel them if you want.  Add in your butter and whipping cream. Crush your potatoes until they are smooth and fluffy. Your carrots will blend in with the potatoes, turning them a bright orange color.
2. Add more salt, and pepper to your taste.
3. Serve with your dish.

Enjoy 😉