Ingredients
8 large carrots
4 regular potatoes
2-3 tablespoons French’s Classic Yellow Mustard
1 egg
2-3 cups sharp cheddar cheese, grated
4-6 ounces sour cream
Salt and pepper to taste
Preparation
Peel and cut carrots into 1/4 inch slices. Peel and cut potatoes into 1 inch chunks. Boil carrots and potatoes separately until soft. Drain the two batches. Mash carrots in a large bowl then add potatoes and mash together. While the carrot-potato mixture is HOT, add the egg and thoroughly mix. Add the mustard and cheese and mix lightly. Add the sour cream, one ounce at a time, so mixture doesn’t get too sloppy. Add salt and pepper to taste.
Can be made a day ahead. Heat in oven at low temperature for serving.
