Golden Potato Bake
2 lb. potatoes, peeled
2 cups dice, cooked and drained carrots (or you can use canned carrots)
milk
2 TBSP butter or margarine
salt and pepper to taste
Cook potatoes in boiling salted water til tender. Drain. Add carrots. Beat on low speed with electric mixer. Slowly beat in enough milk to make light. Stir in butter, salt and pepper. Turn into a 2-quart casserole dish. Bake at 350 for 25 minutes.