Baked Mashed Potatoes With a Carrot Shell

1. 1

   Generously butter a 1 1/2 quart ovenproof bowl.

2. 2

   Don't skimp here!

3. 3

   If you do, the carrots will stick to the bowl when you unmold it onto a plate.

4. 4

   Cook carrot slices in boiling water or chicken broth for about 5 minutes.

5. 5

   Remove from heat; drain and cool slightly.

6. 6

   Cover the bottom and sides of the bowl with carrot slices.

7. 7

   If using peas, cook the peas and arrange the peas between the carrot slices (using whatever design you like).

8. 8

   I prefer to cook the peas and use them as a garnish around the final plated dish.

9. 9

   Meanwhile, peel and cube the potatoes.

10. 10

    Cook in a medium saucepan (uncovered) in boiling water for 10-15 minutes until tender.

11. 11

    Drain.

12. 12

    In a mixing bowl, mash potatoes.

13. 13

    Mix in eggs, 1/4 cup butter, milk, salt, and white pepper.

14. 14

    Spoon mashed potatoes into carrot-lined bowl.

15. 15

    Cover with foil.

16. 16

    At this point you can refrigerate up to 24 hours if needed.

17. 17

    Bake at 350 for 40-45 minutes or until slightly puffed and the center is hot.

18. 18

    Remove from oven; let stand 5 minutes (a must!

19. 19

    ), then unmold onto a serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.