Golden Baked Potatoes
Instructions:
- 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.