Buttery Mashed Carrot Recipe

Put a kettle on to boil.
Weigh out roughly 500g Carrots.
Peel the carrots and slice off the vey tops and tails.
Cut into 2cm/1" chunks - make sure they're all roughly a similar size.
Place into a saucepan along with 2 tsp Fine Salt.
Cover the carrots with the boiling water from the kettle.
Boil for around 15 minutes or until the carrots are tender all the way through. Use a sharp knife in the middle of the biggest chunk to check. They're better overboiled than underboiled.
Drain the water and then allow the carrots to sit and steam for a minute or two. This will allow any remaining water to evaporate off.
Either use a potato masher or stick blender to mash the carrots.
The masher will give chunkier results and the blender will make a smoother mash.
Add 25g Butter and 1 tsp Sea Salt Flakes .
Continue to mash or blend until the butter has melted and the mash is smooth(ish).
Serve!