Macaroni & Beef Casserole

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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Potato and Carrot Puree

The carrots and fresh coriander add a nice color and texture to this basic recipe for mashed potatoes. The recipe calls for a small amount of olive oil (butter can be substituted, if preferred) to bind the mixture. Serve this delicious purée with any roast.


3-4 Idaho potatoes (about 1 pound)
4-6 large carrots (about ¾ pound)
½ cup sliced onion
Salt and freshly ground white pepper, to taste
1 tablespoon olive oil
½ cup warm whole milk
⅛ teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh coriander (cilantro)


1. Peel the potatoes and cut them into 2-inch cubes.

2. Trim the ends of the carrots, scrape them, and cut into 1-inch lengths. Place the potatoes, carrots, and onion in a large saucepan. Add water to cover and salt. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Do not overcook to avoid the vegetables becoming watery or mushy.

3. Drain the potatoes and carrots, and push through a food mill or potato ricer. Return to the saucepan.

4. Add the white pepper and olive oil, and blend well with a wooden spatula. Place over low heat and add the warm milk gradually, blending with the spatula. Add the nutmeg and coriander, beating rapidly with a wooden spoon. Serve immediately. Use ice cream scoop to shape purée on plate, if desired. (See photo).


4 servings