Mashed Carrots

I add a russet potatoe to lighten
up the creamy mashed carrots.
This is one way to get your kids
to eat some good for you carrots.

1 pound carrots, peeled and sliced
1 russet potato, peeled and sliced
water for boiling
1 teaspoon salt
2 tablespoons butter
1 pint Greek yogurt
black pepper to taste
cream or milk if desired

Directions:
Cook carrots and potato in boiling water
for about 30 minutes or until tender.
Drain and add in butter, salt and pepper.
Mix and when butter has melted add in yogurt.
Using an immersion blender chop up carrots.
I like to make these really creamy by adding
in some cream or milk to desired texture.