Mashed Potatoes and Carrots with Peas

Here are the recipes as seen in Fork You: Turkey sidecar. The above picture is the handiwork of Roz.

Mashed potatoes

5 pounds peeled and chopped potatoes
2 cups of milk
8 smashed cloves of garlic
1 stick of butter
salt and pepper to taste

Bring large pot of water to a boil. Salt the boiling water and add the potatoes. While they cook, bring the milk and garlic to a simmer in a small saucepot. When potatoes are tender, drain them (reserving about a cup of cooking water in case they need extra moisture) and return them to the pot. Add milk, garlic and butter and mash. Season to taste with salt and pepper and serve.

Peas and Carrots

6 large carrots, peeled and cut into rounds on the bias
1 bag of frozen peas
2 tablespoons butter
1/4 cup water
1 teaspoon ground ginger
salt and pepper to taste

Melt butter in a large pan and add carrots. Saute briefly and add water so that they steam a bit. Sprinkle in ginger and allow it to coat the carrots. When the carrots are tender, add the peas and cook until they are heated through. Add salt and pepper and serve.