Ingredients:
1 pound small red potatoes
½ pound carrots, cut into 2-inch chunks
Milk, cream, or cooking water
Butter
Sea salt and freshly ground pepper
2 tablespoons chopped parsley or dill
Directions:
1. Steam the potatoes in their jackets until very tender, about 20 minutes. Remove them then steam the carrots until tender, about 15 minutes.
2. While the carrots are steaming, grasp the hot potatoes in a towel and slip off their skins.
3. When the carrots are done, combine with the potatoes in a bowl and mash to a puree, adding enough milk, cream, or cooking liquid to lighten the mixture.
4. Stir in the butter to taste, season with salt and pepper, and stir in all but 1 teaspoon or so of the parsley or dill. Smooth the puree into a serving dish and sprinkle with the rest of the chopped herbs on top.
Serves 6