Rich Carrot Potato Puree

2 baking potatoes (about 7 ounces to 8 ounces)

11/2 pounds carrots, cut into 1/8- to 1/4-inch slices

6 tablespoons unsalted butter, at room temperature, cut into chunks

1/4 cup heavy cream, or to taste

Kosher salt

Freshly ground black pepper (optional)

Prick potatoes twice with a knife tip. Cook, uncovered, on high for 7 minutes. Remove from microwave with pot holder or towel. Holding it in same, carefully peel with a small knife. Cut in about 1-inch cubes.

Put carrots in a dish large enough to hold them in two to three layers. Cover tightly with microwave plastic wrap and cook on high for 91/2 minutes.

Transfer potatoes and carrots to the workbowl of a food processor with butter and puree; pour in cream to desired consistency. Salt and pepper to taste. Serve hot.

Serves six.

Adapted from "Microwave Gourmet" by Barbara Kafka (William Morrow, 1987)