POTATO-AND-CARROT MASH
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.
- Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.
CARROT MASHED POTATOES
Serve this creamy side dish with our Turkey Meatloaf Muffins for a delicious meal for the whole family that kids will really enjoy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Place potatoes and carrots in a small stockpot with enough cold water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes.
- Remove pot from heat. Pour half-and-half over vegetables, and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper, and serve immediately.
MASHED POTATOES WITH CARROT
One day, I wanted to make my mashed potatoes more interesting, so I added a carrot and some onion. This delightful dish adds color to any entree and makes an attractive plate.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender., Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well.
Nutrition Facts : Calories 247 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 374mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
MASHED CARROTS AND POTATOES
Provided by Pete Wells
Categories easy, quick, side dish
Time 7m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste - don't be shy about it.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 581 milligrams, Sugar 7 grams, TransFat 0 grams
MASHED POTATOES AND CARROTS
Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991.
Provided by Sydney Mike
Categories Mashed Potatoes
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
- Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
- Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
- Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
- Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.
Nutrition Facts : Calories 255.8, Fat 10.2, SaturatedFat 6.2, Cholesterol 31.8, Sodium 656.6, Carbohydrate 38.4, Fiber 6.2, Sugar 5.4, Protein 4.6
POTATO AND CARROT MASH
I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.
Provided by France C
Categories Mashed Potatoes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency
Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.9 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.2 g, Sodium 90.5 mg, Sugar 3.7 g
CARROT MASH
Steps:
- Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
MASHED POTATOES & CARROTS
This recipe is so simple but was not posted so I thought I would post it. I used left over cooked carrots and rather than reheat them I threw them in with the potatoes for the last 5 minutes cooking time. The amount of Carrot & potato should be about equal. You may add parsley, bacon, turnip or any other ingredient that you wish or have them plain like this recipe. Excellent way to use up left over veggies.
Provided by Bergy
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil the potatoes until tender.
- Boil the carrots in a separate pot until tender.
- Drain the potatoes & carrots.
- Mix together, mash with the butter (margarine).
- Serve.
Nutrition Facts : Calories 244.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 113.2, Carbohydrate 44.1, Fiber 6.7, Sugar 5.1, Protein 5
MASHED POTATOES WITH CARROTS
When it comes to comfort foods, few can beat that perennial American favorite, mashed potatoes. But it's easy to put a more healthful spin on the old spud by adding colorful carrots to the mix. Found on Americasheartland website
Provided by Shirl
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes and carrots together for about 15 minutes,(Don't over-boil them because the consistency becomes too pasty.
- You can leave the potato peels on if you like but we think this works better with red potatoes than with russets.
- Drain the potatoes. Put into a large ceramic or glass bowl. Add the sautéed onion, warm milk, unsalted butter, cream cheese, parsley, garlic, salt and pepper. Mash with a fork, electric mixer or hand blender, or use one of those old-fashioned potato mashers (also called a "ricer").
- In our house we go easy on the salt and heavier on the carrots, adding a couple more to the mix. This recipe is good with any kind of potato, but we prefer red-skinned and leave the peels on.
- Tip: In order to blend the flavors together more thoroughly, put the bowl (make sure it's oven-safe) into a 300-degree oven for ten to fifteen minutes.
Nutrition Facts : Calories 178.3, Fat 8.7, SaturatedFat 5.5, Cholesterol 24.3, Sodium 93.8, Carbohydrate 22.7, Fiber 3.3, Sugar 2.5, Protein 3.4
MASHED POTATOES AND CARROTS
Provided by Pierre Franey
Categories easy, weekday, one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel potatoes, and rinse well. Cut lengthwise into large cubes.
- Place the potatoes, sliced carrots and onions in a saucepan with water to cover and salt to taste. Bring to a boil and simmer for 12 to 15 minutes or until the potatoes are tender. Drain.
- Meanwhile heat the milk in a saucepan.
- Place the potato mixture through a food mill or a potato ricer. Place into a saucepan, add the butter and mix well with a wooden spoon. Add the nutmeg, cumin and parsley. Add the milk, gradually stirring with a wooden spoon. Check for seasoning and keep warm.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 9 grams, TransFat 0 grams
MASHED POTATOES WITH CARROTS AND LEEKS
Categories Potato Vegetable Side Sauté Christmas Thanksgiving Vegetarian Quick & Easy Leek Carrot Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Wash chopped leek well in a bowl of cold water, then lift out and drain well.
- Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
- While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
- Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.
BELGIAN STOEMP AUX CAROTTES (CARROT MASHED POTATOES)
This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.
Provided by Belgicook
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a small skillet over high heat.
- Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
- Remove from heat and set aside.
- Bring a large pot of salted water to a boil.
- Add potatoes and carrots.
- Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
- Drain the vegetables and place them in a salad bowl.
- Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
- Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
- Add cream and nutmeg.
- Season with salt and pepper.
- Toss well and serve.
Nutrition Facts : Calories 426.9, Fat 31, SaturatedFat 16, Cholesterol 77.7, Sodium 653.8, Carbohydrate 32.2, Fiber 5.6, Sugar 5.5, Protein 7
MASHED POTATOES WITH CARROTS
Categories Dairy Potato Vegetable Side Christmas Easter Thanksgiving Kid-Friendly Back to School Carrot Winter Christmas Eve Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6-8 servings
Number Of Ingredients 4
Steps:
- Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
- Transfer mashed potatoes to large bowl and serve hot.
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