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Baked potato and carrot mash
Submitted By: Ray Finamore
1/3 cup water
6 tablespoons (3/4 stick) butter, room temperature, divided
3 large russet potatoes (about 2 1/2 to 2 3/4 pounds total)
3/4 cup sour cream
1/2 cup half and half, warmed
2 tablespoons chopped fresh chives
Preheat oven to 350°F. Place carrots and 1/3 cup water in 8x8x2-inch baking dish. Dot carrots with 2 tablespoons butter; sprinkle with salt and pepper. Place carrots and potatoes in oven; bake 30 minutes. Stir carrots and pierce potatoes with fork in several places. Bake until carrots and potatoes are tender, about 50 minutes longer. Using ricer, press carrots into large bowl, scraping in any juices from baking dish. Halve potatoes. Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots. Using electric mixer, beat in 4 tablespoons butter, then sour cream, warm half and half, and chives. Season with salt and pepper.
Butter 13x9x2-inch oval baking dish. Spread potato mixture in dish, swirling mixture to create peaks. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Bake in 350°F oven until heated through and brown in spots, about 25 minutes (35 minutes if chilled).
Pairing: Pair wine with entree
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