8 potatoes, peeled & cut into large chunks
2 carrots, sliced
4 cloves garlic, peeled
125 ml milk 1/2 cup
30 ml butter 2 tbsp
2 ml salt 1/2 tsp
pepper to taste
40 ml parsley, chopped 3 tbsp
In a large saucepan; place potatoes, carrots and garlic. Cover with enough water to cover vegetables. Bring to boil over high heat, reduce to low, cover and cook until vegetables are soft, about 20 minutes. Drain thoroughly.
Add milk and beat vegetables with electric mixer. Use more milk if necessary to make them light and fluffy. Add butter and beat further. Add salt, pepper and parsley. Fluff with fork.
Serves 6