Ingredients

• 3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
• 3/4 pound carrots, peeled, cut into 1-inch pieces
• 3/4 cup whipping cream
• 3 tablespoons butter

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Instructions

1. Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
2. Transfer mashed potatoes to large bowl and serve hot.