Ingredients

The following ingredients have 9 Servings
  • 2lbs  Yukon gold potatoes cut into large 1 inch thick slices
  • 1/2  lb carrots ( about 2-3 extra large carrots), sliced into thin, 1/4 inch disks
  • 1 cinnamon stick
  • ——-
  • 1 cup heavy cream or half and half
  • ¼ cup butter
  • 1 teaspoon salt, more to taste
  • ½ teaspoon granulated garlic,more to taste or add roasted garlic ( mashed first)
  • ¼ teaspoon nutmeg
  • ¼ teaspoon white pepper
  • optional: 1/4 cup-1/2 cup cream cheese or goat cheese
  • ¼ cup chopped pecans
  • 2 tablespoons butter

Instruction

  • Slice carrots into ¼ inch thin disks.  ( don’t cut any thicker or they will cook slower than the potatoes) Place them in a large pot covered with 3 inches of water. Bring to a boil, cover, then simmer for 10 minutes.
  • Add the sliced potatoes (no need to peel if using thin-skinned Yukons) and optional cinnamon stick– and again, bring to a boil, covering, simmering on low until both carrots are very tender about 20 minutes.
  • While this is cooking, Make the pecan topping:  Melt the butter in a small skillet over medium heat. Add the pecans, toasting them lightly while letting butter brown just lightly, until golden and fragrant. Set aside.
  • Drain the potatoes and carrots (save some potato water) and return them to the pot, removing the cinnamon stick. Mash with a potato masher, then whip them a bit with the masher,  stirring in the butter, milk or cream, salt and nutmeg and white pepper. Taste and adjust salt.  Add a little hot potato water to loosen if you like.
  • For extra richness add a little cream cheese or goat cheese.
  • Place into a serving dish, or baking dish and with the back of a spoon, make a “well” or valley – this is where you will pour the toasted nuts and brown butter.
  • Serve immediately or keep warm in the oven, covered with foil.