Carrot Mashed Potatoes
A yummy carrot mashed potatoes recipe that is quick and easy, a perfect side dish for any meal. This is a delicious way to include healthy carrots all the while taking some of the carbs out of a traditional mashed potato dish, without losing any of the substance.
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Carrot Mashed Potatoes make a great tasting side dish and is just as easy as making traditional mashed potatoes. They take advantage of the natural taste of carrots, and with chives, butter, paprika, salt, and pepper, you'd be surprised just how tasty these can be. It also adds a nice pop of color to your dinner plate!
Try Carrot Mashed Potatoes as a side dish for your next family dinner. It's a great way to get healthy carrots included in your dinner and in your kids. Try serving this as a side dish with Breaded Parmesan Chicken, Lemon Rosemary Chicken, or Ranch Oven Baked Pork Chops.
Why You'll Love This Recipe:
Simple ingredients: Made with just potatoes, carrots, butter, cream, and a few seasonings-nothing fancy or hard to find.
Naturally sweet and savory: The carrots add a subtle sweetness that balances the rich, creamy potatoes perfectly.
Colorful twist on a classic: A beautiful orange hue and added nutrients make this more interesting than traditional mashed potatoes.
Easy to customize: Swap the cream for milk, use different herbs, or add roasted garlic or parmesan.
Kid-friendly and nutritious: A great way to sneak more veggies onto the plate without complaints.
Ingredients to Make Carrot Mashed Potatoes:
- 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.
- butter. Adds richness and smoothness to the mash. For extra flavor, use unsalted butter and adjust salt to taste.
- heavy cream. Makes the mash creamy and indulgent. Milk or half-and-half can be substituted for a lighter version.
- paprika. Adds warmth and subtle depth of flavor. Smoked paprika can be used for a more robust taste.
- fresh chives. Brings a mild oniony brightness to finish the dish. Optional, but highly recommended for garnish.
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.
Recipe Notes & Tips:
- Cut vegetables evenly: Dice the potatoes and carrots to similar sizes so they cook evenly and finish at the same time.
- Start with cold water: This helps the vegetables cook more evenly from the inside out.
- Don't over mash: For a rustic texture, mash by hand. For ultra-smooth results, use a potato ricer or immersion blender.
- Warm the cream: Slightly warming the cream before adding it can help it incorporate more easily and keep the mash hot.
- Adjust seasoning last: Taste after mashing and add more salt, pepper, or paprika if needed.
- Make it dairy-free: Use olive oil and a non-dairy milk like almond or oat milk to suit dietary needs.
Serving Suggestions:
- Fiesta Lime Chicken
- Caprese Chicken
- Lemon Butter Shrimp Skewers
- Honey Sriracha Chicken
- Pecan Crusted Salmon
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.
FAQs:
You can add parsnips or sweet potatoes for a different flavor, but it may change the texture and sweetness.
A traditional potato masher works well for a rustic texture. For smoother results, use a potato ricer or hand mixer.
Yes, substitute the butter with olive oil and the cream with a non-dairy alternative like oat or almond milk.
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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: Dice the potatoes and carrots to similar sizes so they cook evenly and finish at the same time.
- Start with cold water: This helps the vegetables cook more evenly from the inside out.
- Don't over mash: For a rustic texture, mash by hand. For ultra-smooth results, use a potato ricer or immersion blender.
- Warm the cream: Slightly warming the cream before adding it can help it incorporate more easily and keep the mash hot.
- Adjust seasoning last: Taste after mashing and add more salt, pepper, or paprika if needed.
- Make it dairy-free: Use olive oil and a non-dairy milk like almond or oat milk to suit dietary needs.
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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!
It was delicious!
This is the dumbest name for a food blog I've ever heard of.
Thank you so much for taking the time to give your valuable input, Jennifer! 🙂
These sound so good...I'm imagining they taste quite like mashed sweet potatoes. Am I wrong?
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! 🙂
amazing recipe and photos.
Thank you, Profi!