Dreamy Carrot Mashed Potatoes with toasted brown butter pecans- a delicious addition to your holiday table.
Peel and cut potatoes into 1 ½ inch cubes or slices ( no need to peel if using thin-skinned yukons)
Peel and slice carrots into ½ inch thick disks. ( don’t cut too big or they will cook slower than the potatoes)
Place both in a pot of water with the cinnamon stick, bring to a boil, cover and simmer for 15 minutes, or until tender enough to mash.
Make the pecan topping by melting the butter in a small skillet over medium heat. Add the pecans, toasting them lightly while letting butter brown just lightly, until golden and fragrant.
Drain the potatoes and carrots and return to the pot, removing the cinnamon stick. Mash with a potato masher, then whip them bit with the masher, then stir in the goat cheese, butter, milk, salt and spices. Taste and adjust salt.
Place into a serving dish, and with the back of a spoon, scoop out a “well” or valley – this is where you will pour the toasted nuts and brown butter.
Serve immediately or keep warm in the oven, covered with foil.
You may also make the whole thing ahead (up to two days) and refrigerate it. Make sure to take it out of the fridge 45 minutes before reheating to allow it to come to room temp. Reheat covered with foil at 350-375F until hot, about 25-30 minutes.