Adapted from Bon Appétit | February 1998
~from Savoring Time in the Kitchen
Serves 4
2 pounds russet potatoes, peeled, cut into 1-1/2-inch pieces
1/2 pound carrots, peeled, cut into 1-inch pieces
1/3 cup fat free half and half
2 tablespoons butter
4 cloves of garlic, roasted
Rub a little olive oil on 4 cloves of unpeeled garlic. Place on small baking sheet and roast in 350 degree oven for approximately 8 minutes. Cool slightly and squeeze the roasted garlic out of their skins.
Cook potatoes and carrots in separate, medium saucepans of boiling salted water until tender, about 20 minutes. Drain potatoes and carrots. Return each vegetable to its own pan and shake over heat to dry slightly. Mash carrots coarsely, leaving some larger bits. Mash potatoes normally with roasted garlic, butter and half and half. Transfer mashed carrots to mashed potato mixture and blend with a large spoon. Season to taste with salt and pepper.
Potatoes can be prepared up to 2 hours ahead of time. Let stand at room temperature and reheat covered over low heat. Stir before serving to test for warmth.