Potato Mash with Glazed Carrots

Directions

• 1

  Heat oven to 350°F. Butter bottom and sides of 9-cup fluted tube cake pan; sprinkle evenly with bread crumbs. Make potatoes as directed on box using 2 2/3 cups water, 1/4 cup butter, salt, milk and dry potatoes. Stir in egg and cheese until well blended. Press mashed potato mixture evenly into pan.
• 2

  Bake 20 to 25 minutes or until top is light golden brown.
• 3

  Meanwhile, in 2-quart saucepan, heat carrots, 1/4 cup butter, 1/4 cup water and sugars over medium-high heat, stirring occasionally, until butter is melted. Reduce heat to medium; cover and simmer 8 to 10 minutes, stirring occasionally, until carrots are crisp-tender. Uncover; increase heat to medium-high. Cook about 3 to 5 minutes longer, stirring occasionally, until liquid thickens and carrots are glazed.
• 4

  Turn potatoes upside down onto heatproof serving platter. Spoon carrots and glaze into center of ring. Garnish with parsley.