These carrot mashed potatoes are a simple twist on classic mashed potatoes, blending tender potatoes and carrots into a smooth, colorful side dish. Lightly seasoned and finished with butter and cream, they're creamy, comforting, and easy to make with everyday ingredients.
A Quick Look at the Recipe
✅ Recipe Name: Carrot Mashed Potatoes
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~210 per serving (estimated)
🥣 Main Ingredients: Potatoes, carrots, butter, heavy cream, chives
📖 Dietary Info: Vegetarian; gluten-free
👌 Difficulty: Easy - simple boil-and-mash side dish
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Perfect for weeknight dinners or holiday meals, this recipe adds extra vegetables without changing the familiar texture everyone loves. The carrots bring a subtle sweetness and a warm color that pairs well with chicken, beef, or roasted vegetables.
If you're building out a cozy meal, these pair well with Breaded Parmesan Chicken, Lemon Rosemary Roasted Chicken, or Ranch Oven Baked Pork Chops for an easy, well-rounded plate.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Carrot Mashed Potatoes:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Carrot Mashed Potatoes:
- Recipe Notes & Tips:
- How to Store:
- Carrot Mashed Potatoes FAQs:
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- Carrot Mashed Potatoes
Why You'll Love these Carrot Mashed Potatoes:
Creamy and comforting: Mashed potatoes and carrots blend into a smooth, rich side dish with classic flavor.
Extra vegetables built in: The carrots add nutrients and a subtle natural sweetness without changing the familiar texture.
Simple ingredients: Made with everyday pantry staples you likely already have on hand.
Easy to make: One pot, straightforward steps, and minimal prep.
Versatile side dish: Pairs well with chicken, beef, pork, or roasted vegetables.
Key Ingredients:
- potatoes. Yukon Gold or Russet potatoes work best for mashing. Yukon Golds offer a buttery texture, while Russets are fluffier.
- carrots. Use fresh medium carrots for the best flavor and texture. Peel and dice evenly so they cook at the same rate as the potatoes.
- heavy cream. Makes the mash creamy and indulgent. Milk or half-and-half can be substituted for a lighter version.
- fresh chives. Brings a mild oniony brightness to finish the dish. Optional, but highly recommended for garnish.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make them dairy-free: Swap the butter for dairy-free butter and use unsweetened plant-based milk instead of heavy cream.
- Add garlic flavor: Boil 1-2 peeled garlic cloves with the potatoes and carrots, then mash everything together.
- Use different herbs: Fresh parsley, thyme, or rosemary can be used in place of chives.
- Adjust the texture: Mash for a rustic texture or use a hand mixer for smoother carrot mashed potatoes.
- Add extra seasoning: A pinch of nutmeg or smoked paprika can add depth without overpowering the dish.
How to Make Carrot Mashed Potatoes:
- Put the potatoes and carrots in a pot cover with cold water. Add about a teaspoon of salt to the water.
- Put the pot in the stove and bring to the boil. Cook for approximately 15 - 20 minutes, until the carrots and potatoes are soft.
- Drain the water and add the spices, butter and cream. Mash roughly with a fork or potato masher.
- Season with salt and pepper. Serve immediately garnished with fresh chopped chives.
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Recipe Notes & Tips:
- Cut vegetables evenly: Similar-sized potato and carrot pieces cook at the same rate for easier mashing.
- Salt the water well: Seasoning the cooking water helps flavor the vegetables from the inside out.
- Mash while hot: Potatoes and carrots mash more smoothly when they're still warm.
- Add cream gradually: Start with less and add more as needed to reach your desired consistency.
- Avoid over mixing: Overworking the mash can make the potatoes gummy.
- Serving Suggestions: We love having the mashed potatoes with Creamy Lemon Chicken or Crockpot Mississippi Pot Roast.
How to Store:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm gently in a saucepan over low heat, stirring occasionally. Add a splash of cream or milk to loosen if needed.
Do not freeze: The texture may become grainy or watery when thawed, so freezing is not recommended.
Carrot Mashed Potatoes FAQs:
Carrots add a mild natural sweetness to carrot mashed potatoes, but the flavor remains very similar to classic mashed potatoes. The carrots mainly enhance the color and add subtle depth.
Carrot mashed potatoes stay creamy when they are mashed while hot and the cream is added gradually. Avoid over mixing, which can make the potatoes dense or gummy.
Yes, carrot mashed potatoes can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently and stir in a splash of cream or butter to restore the texture.
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Carrot Mashed Potatoes
Ingredients
Instructions
- Put the potatoes and carrots in a pot cover with cold water. Add about a teaspoon of salt to the water.
- Put the pot in the stove and bring to the boil. Cook for approximately 15 minutes, until the carrots and potatoes are soft.
- Drain the water and add the spices, butter and cream. Mash roughly with a fork or potato masher.
- Serve immediately garnished with fresh chopped chives.
Nutrition
Notes
- Cut vegetables evenly: Similar-sized potato and carrot pieces cook at the same rate for easier mashing.
- Salt the water well: Seasoning the cooking water helps flavor the vegetables from the inside out.
- Mash while hot: Potatoes and carrots mash more smoothly when they're still warm.
- Add cream gradually: Start with less and add more as needed to reach your desired consistency.
- Avoid over mixing: Overworking the mash can make the potatoes gummy.
- Serving Suggestions: We love having the mashed potatoes with Creamy Lemon Chicken or Crockpot Mississippi Pot Roast.
Janice says
I just love to mash carrots and potatoes together! I’ve been making them like this for about 55 years! One of our favorite side dishes with roast beef and gravy. If you haven’t tried it, go for it! Such a treat and so much color on your plate!
Yvonne says
It was delicious!
Jennifer says
This is the dumbest name for a food blog I've ever heard of.
Shay says
Thank you so much for taking the time to give your valuable input, Jennifer! 🙂
Karly says
These sound so good...I'm imagining they taste quite like mashed sweet potatoes. Am I wrong?
Shay says
Hey Karly! Well, while they do look like mashed sweet potatoes, I think they taste ten times better. The flavor is way more savory (and carroty) than mashed sweet potatoes! 🙂
Profi says
amazing recipe and photos.
Shay says
Thank you, Profi!