This is Becca’s signature Friendsgiving dish
2 lb. carrots, peeled and cut into 1-inch pieces
2 Tbsp. butter, cut into 2 pieces
2 Tbsp. heavy cream
2 Tbsp. extra-virgin olive oil
1-1/2 Tbsp. finely chopped fresh mint
1/2 tsp. finely grated orange zest; more as needed
Hot sauce, such as Tabasco, to taste
Josu x Becca Spicy Citrus Salt
Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.
Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.
For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.
For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.
Season to taste with Spicy Citrus salt, more orange zest and/or hot sauce before serving.