Recipe(tried): Mashed Potatoes and Carrots (using a bread machine)

Hi, Shirl - Actually I haven't tried Lora Brody's bread machine potatoes exactly like she makes them, with the skins on and lumps left in. I've done my ordinary ones (boiled cubed russets, mashed with buttermilk, salt and pepper). I let them go about 5 minutes - very smooth! In all honesty though, the food mill GUARANTEES no lumps while the bread machine might leave behind a morsel or two if you don't let it run long enough; but the texture is lovely and it's fun to let "somebody else" mash the potatoes for you while you attend to the gravy.

But I also have a favorite mashed potato and carrot recipe which comes out JUST the way I want in a bread machine - the potatoes fluffy and smooth with little orange flecks of carrot. Maybe you can surprise granddaughter with this:

Cook potatoes and carrots together, cut into chunks. Use any type of potato or you can combine russets and boiling potatoes; I like them peeled. I use 1 medium carrot for each pound of potatoes. I just cook them together in pressure cooker in a little salted water or you can steam or boil them together till tender.

Then put them in the bread machine with:
Canned chopped green chilies (for 4 servings I would use maybe half of a 4-ounce can), plus a bit of milk or potato-carrot cooking water, a couple of Tbsp of cream cheese, a couple of Tbsp sour cream and salt to your taste.

I let these go in the bread machine till I get around to rescuing them - 5 minutes is a good guess. This can be done ahead - dot with butter, cover, and reheat in a 350 degree F oven (or microwave). This dish is kind of pretty - there will be little chunks of orange carrot and flecks of green chiles, since they don't become entirely pureed (and aren't supposed to.)

Boy, I love Brody's caramelized onions too! That book is a fun read, even though I don't have all those gadgets.