Carrot Mashed Potatoes
This comfort food recipe for carrot mashed potatoes adds some sweet carrot flavor to traditional mashed potatoes and lightens them up!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Potatoes: We always love Yukon Gold potatoes (sometimes known as butter potatoes) best for any kind of mashed potato. Bonus points: because their skin is so thin, you don’t even need to peel them, although you can if you want to. If Russet or Idaho potatoes are all that are available to you, you can use them too, but definitely peel them first.
- Carrots: You can swap out 12 to 15 baby carrots for the big guys if you want to.
Find it online: https://www.framedcooks.com/carrot-mashed-potatoes/