Carrot-Infused Mashed Potatoes with Chili Honey
Equipment
- 1 medium pot
- 1 Potato masher or fork
- 1 Small saucepan
- 1 Mixing bowl
- 1 Whisk
- 1 Serving dish
Ingredients
- 4 medium potatoes peeled and cubed
- 2 large carrots peeled and sliced
- 4 tablespoons unsalted butter
- 1/2 cup milk
- salt and pepper to taste
- 1/4 cup honey
- 1 teaspoon chili powder
Instructions
- Place the potatoes and carrots in a medium pot and cover with water.
- Bring to a boil over medium-high heat, then reduce heat to a simmer.
- Cook until the vegetables are tender, about 15-20 minutes.
- Drain the potatoes and carrots, then return them to the pot.
- Add butter and mash together until smooth.
- Stir in milk, salt, and pepper to taste.
- In a small saucepan, warm the honey over low heat.
- Whisk in the chili powder until well combined.
- Drizzle the chili honey over the mashed potato mixture.
- Transfer to a serving dish and let rest for 5 minutes before serving.
Notes
For best results, ensure the potatoes and carrots are well-drained before mashing to avoid a watery texture. Adjust the amount of chili powder in the honey based on your preferred level of spiciness. The resting time allows the flavors to meld, making the dish more flavorful. Use freshly ground pepper for a more intense flavor, and consider garnishing with fresh herbs like parsley for added color and taste.
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