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I made this for the first time at Christmas and I like it far better than regular mashed potatoes.  I tripled the recipe which was far too much.  I will make it just as it is for next year.

Ingredients

• 4 cups carrots, in 1/4 inch slices (about 1 lbs)
• 1 lb potato (I used red skin and left the skins on)
• 2 tablespoons oil
• 1 cup onion, minced (about 2 small)
• 3/4 cup water, hot
• 1-1 1/4 cup milk, hot
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 pinch cayenne
• 1 pinch nutmeg
• 2-3 ounces bacon, diced, fried crisp (optional)

Directions

1. 1
   Heat oil in a medium-sized pot with a tight fitting lid over medium high heat. Add onions and carrots and fry until onion is transparent, about 2 minutes.
2. 2
   Add water, cover and bring to a boil. Reduce heat to low and simmer for about 5 minutes.
3. 3
   In the meantime peel potatoes and cut into 1 inch dice. Add to carrots,cover, bring to a boil again and cook over low heat for 30 minutes until vegetables are completely soft and almost all liquid has evaporated.
4. 4
   If there is some water, cook it off uncovered over high heat, shaking pot to avoid sticking.
5. 5
   Mash vegetables with a masher.  I leave them lumpy for better texture.
6. 6
   Add milk gradually, beating with a whisk until desired consistency. Depending on the starch in potatoes this might require about 1-1 1/4 cups milk.
7. 7
   Add butter, salt, cayenne and nutmeg to taste.
8. 8
   If using fried bacon bits, mix one half into vegetables and sprinkle other half on top

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