Creamy Mashed Carrots
2 1⁄2 lbs carrots, peeled and sliced or 2 1⁄2 lbs baby carrots
3 tablespoons butter
4 ounces cream cheese
1⁄4 cup heavy cream (or light cream)
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
3⁄4 teaspoon tarragon
1⁄2 teaspoon parsley
Place carrots in a large pot; cover with salted water and bring to a boil. Cook for 10-15 minutes or until tender; drain.
Turn off stove heat. Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream. Mash all together.
Add in salt, pepper, tarragon and parsley; mash again.
For smoother texture, whip with an electric mixture, adding more liquid, if desired. Or can just mash to desired smoothness and serve.