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Categories:Viewed: 22 - Published at: 8 years ago
Ingredients
- 1 lb carrot, peeled, halved lengthwise (if large, cut crosswise into 1-inch pieces)
- 13 cup water
- 6 tablespoons butter, room temperature, divided
- 3 large russet potatoes (2 1/2 to 2 3/4 lbs.)
- 14 cup sour cream
- 12 cup half-and-half, warmed
- 2 tablespoons chopped fresh chives
Method
- Preheat oven to 350 degrees.
- Place carrots and 1/3 cup of water in 8x8x2" baking dish.
- Dot with 2 tbsp butter; sprinkle with salt and pepper.
- Place carrots, along with potatoes, in oven and bake for 30 minutes.
- Stir carrots and pierce potatoes with fork in several places.
- Bake until carrot and potatoes are tender, about 50 minutes longer.
- Using ricer, press carrots into large bowl, scraping any juices from baking dish.
- Halve potatoes.
- Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots.
- Using electric mixer, beat in 4 tbsp butter, then sour cream, warm half and half, and chives.
- Season with salt and pepper.
- Butter 13x9x2" oval baking dish.
- Spread potato mixture in dish, swirling mixture to create peaks.
- Can be made one day ahead of time.
- Cover; chill.
- Bake in oven until heated through and brown in spots, about 25 minutes (35inutes if chilled).
