carrot and mashed potato recipe

Written ByJenny Smyth Posted on
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The Best carrot and mashed potato recipe

I’ve been making carrot and mashed potato recipe for my family for years, and it’s always a hit. The dish is a staple in many American households, and for good reason – it’s easy to make, delicious, and packed with nutrients.

The key to this recipe is using high-quality ingredients, like fresh carrots and potatoes, and cooking them until they’re tender but still hold their shape. This technique helps to bring out the natural sweetness of the carrots and the earthy flavor of the potatoes.

I like to serve this dish as a side, but it’s also great as a main course for a weeknight dinner or a special occasion. My kids love it when I add some chopped herbs on top, like parsley or chives, to give it a pop of color and freshness.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it hot or cold, with a variety of toppings or without. I’ve even made it in large batches and frozen it for later use, which is perfect for busy weeknights when I don’t have time to cook from scratch.

Overall, this carrot and mashed potato recipe is a classic for a reason – it’s comforting, flavorful, and easy to make.

Carrot and Mashed Potato Recipe

4.9 from 939 votes

A comforting and flavorful dish featuring creamy mashed potatoes and tender carrots. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Carrots

4 medium carrots
1 tbsp olive oil
1 tsp salt
1 tsp black pepper

For the Mashed Potatoes

4 medium potatoes
2 tbsp butter
1/4 cup milk
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1First, preheat your oven to 400°F.
2Peel and cut the carrots into 1-inch pieces.
3Toss the carrots with olive oil, salt, and black pepper until evenly coated.
4Spread them on a baking sheet lined with parchment paper.
5Roast for 20-25 minutes, or until the carrots are tender and slightly browned.
6Remove from the oven and set aside.
7While the carrots are roasting, peel and cut the potatoes into 1-inch cubes.
8Place the potatoes in a large pot and cover with cold water.
9Add 1 tsp of salt.
10Bring the water to a boil over high heat.
11Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until they are tender and can be easily pierced with a fork.
12Drain the potatoes using a colander and return them to the pot.
13Add the butter, milk, 1 tsp of salt, and 1/2 tsp of black pepper to the potatoes.
14Mash until smooth and creamy.
15If the potatoes are too thick, add a bit more milk.
16Taste and adjust the seasoning if needed.
17To serve, spoon the mashed potatoes onto plates and top with the roasted carrots.
18Garnish with fresh herbs if desired.
19Enjoy your Carrot and Mashed Potato dish.

🔧Equipment

Pot
Mashers
Colander
Peeler
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add garlic or herbs to the carrots for extra flavor. For a healthier option, use low-fat milk and reduce the amount of butter in the mashed potatoes.

This carrot and mashed potato recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family.

It’s incredibly versatile and can be served hot or cold with a variety of toppings or without.

One of my favorite things about this recipe is that it’s so easy to make ahead of time – simply prepare the mashed potatoes and store them in the refrigerator overnight before reheating when you’re ready to serve.

❓ Frequently Asked Questions About Carrot and Mashed Potato

Q: Can I freeze leftover mashed potatoes?

A: Yes, you can freeze leftover mashed potatoes for later use. Simply transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. When you’re ready to reheat them, thaw overnight in the refrigerator or reheat straight from the freezer.

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