"Jimmy's Recipe Cards"

Painting © Janet Kruskamp



Golden Baked Potatoes

2 pounds of potatoes, peeled
1 – 16 ounce can of diced carrots, drained
Milk, heated
2 tablespoons of butter
Salt and black pepper

Cook the potatoes in boiling, salted water until tender and drain.
Add the diced carrots and mash with an electric mixer at low speed.
Slowly beat in enough milk to make light.
Stir in the butter and a little salt and black pepper.
Spoon the potatoes into a 2-quart casserole dish.
Dot the top with additional butter.

Bake at 350 degrees for 25 minutes.

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