Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Wash carrots. Scrape. Grate or slice thin. Cook in small amount boili-
ing water in covered saucepan until tender. Mash. Whip lightly with
small amount of cream or sour cream, salt, and pepper. Heap in warmed
serving dish to serve.
A small amount of finely cut chives, parsley, mint, or dried savory
makes a good seasoning for carrots.