Ingredients:

• 2 pounds Idaho® russet potatoes (or Yukon golds)
• 8 ounces carrots (about 2 large carrots)
• 1 cinnamon stick
• 4 ounces goat cheese (or sub cream cheese)
• 1 cup whole milk
• ¼ cup butter
• 1 teaspoon salt, more to taste
• ½ teaspoon granulated garlic
• ¼ teaspoon nutmeg
• ¼ teaspoon white pepper

Pecan Topping

• 2 tablespoons butter
• ¼ cup chopped pecans

Directions:

1. Peel and cut potatoes into 1½” cubes or slices – no need to peel if using thin-skinned Yukons.
2. Peel and slice carrots into ½’ thick disks – don’t cut too big or they will cook slower than the potatoes.
3. Place both in a pot of water with the cinnamon stick, bring to a boil, cover and simmer for 15 minutes, or until tender enough to mash.
4. Make the pecan topping by melting the butter in a small skillet over medium heat. Add the pecans, toasting them lightly while letting butter brown just lightly, until golden and fragrant.
5. Drain the potatoes and carrots and return to the pot, removing the cinnamon stick. Mash with a potato masher, then whip them a bit with the masher.
6. Stir in the goat cheese, milk, butter, salt and spices. Taste and adjust salt.
7. Place into a serving dish, and with the back of a spoon, create a well. Pour the toasted nuts and brown butter in the well and serve immediately, or keep warm in the oven, covered with foil.