Wednesday, August 19, 2015

Wartime Wednesday: Carrot and Potato Mash

Meat was at a premium during World War II, and even when available was strictly rationed. People began to get creative in their search for inexpensive, filling meals. Potatoes were popular because they were plentiful, cheap and substantial.

Here is a simple recipe that can be made quickly and easily:

Carrot and Potato Mash
  • 2 medium/large potatoes per person
  • 1 medium/large carrot per person
  • 1/2 ounce butter or margarine per person
  • salt and pepper to taste
The original recipe called for boiling the potatoes and carrots. Much of the flavor leeches into the water that is drained away before mashing, so I recommend cooking them in the microwave.

Chop potatoes into small pieces and cook.
Grate carrots and cook.
Combine and add butter or margarine and mash.
Add salt and pepper and mash to till potatoes are smooth.

Leftovers are very yummy when formed into pancakes and fried.


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