Hello there, you lovely bowl full of carrot mashed potatoes, you!
That’s right, that is a bowl of everyone’s favorite side dish, but in addition to the butter and milk that goes into regular mashies, we’ve added in some good and good for you carrots!
That not only makes this concoction a little lighter than traditional mashed potatoes, it also gives it a cheery orange color that is begging to be part of your Easter table. And it’s a super simple recipe as well.
ingredients needed for Carrot Mashed Potatoes!
- Yukon Gold potatoes
- 3 carrots
- Sea salt and freshly ground black pepper
- Milk
- Butter
This carrot and potato recipe comes together in a snap, and can even be made ahead of time if you need some extra breathing room for your other dinner offerings. It’s one cooperative and delicious side dish!
Here’s how to Make Carrot Mashed Potatoes!
- Put 4 scrubbed and chopped Yukon Gold potatoes and 3 peeled and cut up carrots in a medium pot and cover ’em with water. Add a nice large pinch of sea salt.
- Bring the water to a boil, turn it down to a good simmer and let the veggies cook until they are tender, about 20 minutes (a paring knife should slide easily into both the potatoes and the carrots). Drain and pop them back in the pot.
- Warm a half cup of milk for 15 seconds in the microwave.
- Mash the veggies with a potato masher or ricer. Add 3 tablespoons of butter and mash it up again. Add the milk and mash on more time (you can add more milk if you like them looser).
- Taste and add salt and pepper as needed, and then serve them up!
More tips for making Carrot Mashed Potatoes!
Yukon Golds have super thin and tender skin, so while you CAN peel them you don’t have to. If you need to substitute Russet or Idaho potatoes you should definitely peel those though because the skins are tougher.
You sure can, and it’s a timesaver! You want about 3 cups of baby carrots.
It can! Bring it to room temperature and either microwave it for a few minutes or put it in a 350 degree oven for 20 minutes or so.
Oh, and if you want to adorn your beautiful carrot mashed potatoes with a little more butter right before you serve them up, I’ll never tell. :)
Want to round out your meal? This recipe pairs well with...
Carrot Mashed Potatoes
Prep Time: 10 minutes- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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Pin RecipeDescription
This comfort food recipe for carrot mashed potatoes adds some sweet carrot flavor to traditional mashed potatoes and lightens them up!
Ingredients
- 4 Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 3 carrots, peeled and cut into 1/2-inch pieces
- Sea salt and freshly ground black pepper
- 1/2 cup milk
- 3 tablespoons butter
Instructions
- Put the potatoes and carrots in a medium pot and cover with water. Add a nice large pinch of sea salt.
- Bring the water to a boil, turn it down to a good simmer and let the veggies cook until they are tender, about 20 minutes (a paring knife should slide easily into both the potatoes and the carrots). Drain and pop them back in the pot.
- Warm the milk for 15 seconds in the microwave.
- Mash the veggies with a potato masher or ricer. Add the butter and mash again. Add the milk and mash on more time (you can add more milk if you like them looser).
- Taste and add salt and pepper as needed, and then serve them up!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
OTHER CARROT RECIPES WE LOVE!
 This recipe for my mama’s best carrot cake is a moist and delicious version of this classic dessert. Perfect for Easter or whenever you get a craving for this rich and wonderful treat! |
 This thick and delicious simple homemade carrot soup could not be easier to make…or more delicious to eat! A warm and wonderful and healthy lunch or light supper. |
 A quick, simple recipe that blends sweet carrots with thyme for the perfect side dish to chicken, beef or fish! |
This brings back memories for me from childhood. Whenever we had pot roast or stew with both potatoes and carrots, we’d always put them on our plate, mash them together, add butter, salt and pepper. This is a great side dish version!
★★★★★
Thanks Paula! I know exactly what you mean – I have so many beloved recipes that I remember from being little – my favorite is my grandmother’s recipe for molasses cookies! :)