Today I have a joke for you, as told by Harrison.
Harrison: Knock, knock.
You: Who’s there?
You: Orange who?
Harrison: Orange you glad there’s carrots in your potatoes?!
Oh wait. Sorry. Harrison just informed me that he would never, ever tell a joke like that. His joke would instead go like this:
Harrison: *glares at you*
You: Um, hi. Can I help you?
Harrison: *walks away*
That’s more like it.
Harrison actually was interested in these carrot potatoes when I made them. But it wasn’t so much in a “oh wow those look yummy” kind of way. It was more of a “hurry up and get out of my kitchen so I can go to sleep on that pile of oven mitts ” kind of way.
He really doesn’t know what he’s missing. These potatoes are sooooo good. You can actually barely taste the carrots, but having them in there made me feel approximately 30% less guilty about eating six servings of mashed potatoes over the course of two days. Carrots cancel out the calories from the potatoes. Right? Just as they do in carrot cake? Right.
- 3 lbs of Russet potatoes, peeled and sliced
- 3/4 lbs carrots, peeled and sliced
- 3/4 cup soy creamer
- 3 tablespoons of Earth Balance Natural Buttery Spread
- Sprinkle of sea salt
- Sprinkle of fresh ground black pepper
Start off by peeling and slicing the potatoes and carrots. Don’t go crazy over the size, just keep the pieces around 1-2″ inches.
Fill two medium saucepans with water and a dash of salt, and bring them to a boil. Cook the potatoes in one pot and the carrots in the other for 25 minutes, until both are tender.
Drain the carrots and potatoes and return them to their original pots.
Use a hand mixer to mash up the carrots
And then add the creamer and Earth Balance to the potatoes and mix those up really well, too.
Spoon the carrots into the potato pot, sprinkle on some salt and pepper
And mix it all together.
Orange you hungry now?
Okay, okay. I’ll stop.