RCI-VG.002.0083.001
Mashed Potato and Carrot Casserole
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
Prep15 min
Cook75 min
Total90 min
Servings4
Difficultyintermediate
Ingredients
- 6 medium
- white onion coarsely chopped1 unit
- carrots peeled and cubed6 medium
- ¼ cup
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- ½ cup
- 1 unit
- 2 teaspoons
- 1 unit
Method
1
Combine the peeled and cubed potatoes, peeled and cubed carrots, and coarsely chopped white onion in a large pot of salted water. Bring to a boil over high heat.
2
Reduce heat to medium and simmer until the potatoes and carrots are fork-tender, approximately 15-20 minutes.
18 minutes
3
Drain the cooked vegetables thoroughly in a colander, discarding the water.
4
Mash the vegetables until the desired consistency is reached—smooth with some texture, or completely smooth depending on preference.
5
Stir in the half and half and slightly beaten egg until well combined.
6
Preheat the oven to 350°F.
7
Transfer the mashed vegetable mixture to a buttered casserole dish, spreading evenly.
8
Drizzle the melted butter over the top of the casserole.
9
Bake uncovered at 350°F for 15-20 minutes until the casserole is heated through and the top is lightly golden.
17 minutes
10
Remove from the oven and garnish with fresh parsley before serving.