Baked Potato and Carrot Mash

1. 1

   Preheat oven to 350F.

2. 2

   Place carrots and 1/3 cup water in 8x8x2-inch baking dish.

3. 3

   Dot carrots with 2 tablespoons butter; sprinkle with salt and pepper.

4. 4

   Place carrots and potatoes in oven; bake 30 minutes.

5. 5

   Stir carrots and pierce potatoes with fork in several places.

6. 6

   Bake until carrots and potatoes are tender, about 50 minutes longer.

7. 7

   Using ricer, press carrots into large bowl, scraping in any juices from baking dish.

8. 8

   Halve potatoes.

9. 9

   Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots.

10. 10

    Using electric mixer, beat in 4 tablespoons butter, then sour cream, warm half and half, and chives.

11. 11

    Season with salt and pepper.

12. 12

    Butter 13x9x2-inch oval baking dish.

13. 13

    Spread potato mixture in dish, swirling mixture to create peaks.

14. 14

    DO AHEAD: Can be made 1 day ahead.

15. 15

    Cover; chill.

16. 16

    Bake in 350F oven until heated through and brown in spots, about 25 minutes (35 minutes if chilled).

* Per serving · 4 servings · Values may vary.

No additional tips available.