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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 and nutritional information.
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.
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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.
Recipe FAQs
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. :)
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Fine Mesh Strainer: This strainer is the one we reach for when we need teeny tiny holes!
- Vegetable Peeler: This is our go-to peeler for potatoes, sweet and otherwise.
- Medium Pot: We have a drawerful of these, but this pot is the one we reach for first.
- Potato Masher: We go back and forth between this masher and our potato ricer, but both will do the trick! The masher is better if you haven’t peeled the potatoes.
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 chicken in white wine gravy or 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. And for dessert, let’s make a ridiculously easy peach crumble!
Other carrot recipes we love!
Looking for more side dish inspiration? Here is our complete collection of side dish recipes!
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
- 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.
Ollie says
Love this twist on mashed potatoes! Great way to add another vegetable in!
Right? Yay for veggies!
Paula says
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! :)