Westphalian Carrot Potato mash



Cook Time

4.5 hours


750 g carrots, cut into 5 mm thin slices

750 g potatoes, mealy, cut into cubes with an edge length of 1 cm

400 ml good vegetable stock

Salt, pepper, a pinch of sugar

40 g butter


Put the carrots and potatoes in the slow cooker insert, season with salt, pepper and stir well. Pour in the vegetable stock. Cook on HIGH for about 4.5 hours (LOW about 8 to 9) until the vegetables are soft.

Remove a cup of broth (or less if you don't like the mash firm). Mash to the desired texture with a potato masher, pour butter over it and let it melt. Stir.