Baked Mashed Potatoes With a Carrot Shell

Step 1: Generously butter a 1 1/2 quart ovenproof bowl. Don't skimp here! If you do, the carrots will stick to the bowl when you unmold it onto a plate.

Step 2: Cook carrot slices in boiling water or chicken broth for about 5 minutes. Remove from heat; drain and cool slightly.

Step 3: Cover the bottom and sides of the bowl with carrot slices. If using peas, cook the peas and arrange the peas between the carrot slices (using whatever design you like). I prefer to cook the peas and use them as a garnish around the final plated dish.

Step 4: Meanwhile, peel and cube the potatoes. Cook in a medium saucepan (uncovered) in boiling water for 10-15 minutes until tender. Drain.

Step 5: In a mixing bowl, mash potatoes. Mix in eggs, 1/4 cup butter, milk, salt, and white pepper.

Step 6: Spoon mashed potatoes into carrot-lined bowl. Cover with foil. At this point you can refrigerate up to 24 hours if needed.

Step 7: Bake at 350 for 40-45 minutes or until slightly puffed and the center is hot. Remove from oven; let stand 5 minutes (a must!), then unmold onto a serving plate.