Ingredients

Carrots: 2 pounds (about 12 medium carrots), peeled and cut into 1-inch pieces

Butter: 4 tablespoons (1/4 cup), or more to taste

Chicken or Vegetable Stock: 1/2 cup (or water/milk for desired consistency)

Salt: To taste (start with 1/2 teaspoon kosher or sea salt)

Black Pepper: To taste (start with 1/4 teaspoon) 

Optional Add-ins for Flavor Variations:

Garlic: 1-2 teaspoons garlic powder or minced fresh garlic 

Maple Syrup or Honey: 1 tablespoon for added sweetness

Lemon Juice: 1 teaspoon for brightness

Spices: 1/4 teaspoon ground cinnamon, nutmeg, or ginger

Directions

Step 1: Place carrots in a Dutch oven; add water to cover. Bring to a boil and cook covered 15-20 or until very tender. Drain carrots and return to pot.

Step 2: Mah carrots with remaining ingredients by hand or in a food processor.