This comfort food recipe for carrot mashed potatoes adds some sweet carrot flavor to traditional mashed potatoes and lightens them up!
Why this recipe works
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 supper table. And it’s a super simple recipe as well.
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!
Ingredients needed for this recipe
Ingredient notes and Substitutions
- 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.
See the recipe card for full information on ingredients and quantities.
Here’s how to make this recipe
Step 1: Put 4 scrubbed and chopped potatoes and 3 peeled and cut up carrots in a medium pot. Cover them with water and add a nice pinch of salt.
Step 2: Bring the water to a boil, turn it down to a simmer and cook until all the veggies are tender. Drain them in a strainer and pop them back in the pot.
Step 3: Warm up a half cup of milk in the microwave. Mash the veggies with a potato masher or a ricer. Add 3 tablespoons of butter and mash again. Add the milk and mash one more time (you can add more milk if you want them looser. Taste and add salt and pepper as needed.
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 15 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.
Pop your question in the comments section below and I will answer pronto!
Oh, and if you want to adorn your beautiful carrot mashed potatoes with a little more butter (maybe homemade butter?) right before you serve them up, I’ll never tell. :)
Want to round out your meal?
Personally I could eat a big bowl of these buttery mashed carrots and potatoes and call it a day, but they make an amazing side dish with this slow cooked turkey and stuffing.
And if you are looking for an additional side dish, we love roasting up some green beans to get even more color on the table!