Creamy Whipped Carrots
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🧡 Why we love this recipe
I’m talking sweet tender carrots.
I’m talking butter.
I’m talking sour cream.
I’m talking fresh ground pepper and sea salt, baby.
I’m the first one to admit that I am a little side-dish-challenged, so when I come across one that is as easy and silkily scrumptious as this one, I hang on for dear life.
So the next time you are going to make plain old carrots as a side dish, trust me and give this one a spin.
All it involves is boiling up a bunch of peeled and chopped carrots until they are nice and fork tender, and then giving them a good blend in your food processor with yes, some butter, some sour cream and some salt and pepper until they are a smooth, creamy, carroty delight with an amazing taste and texture.
🥕 Ingredients for this recipe
📝 Ingredient notes and substitutions
- Carrots: You can use either regular carrots or the baby cut size ones, as long as they add up to two pounds.
- Sour Cream: Either full fat or light will work for this recipe.
- Butter: Salted (which is what I usually use) or unsalted is fine
- Pepper: Fresh ground is always the best if you can!
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 Here’s how to make this recipe
STEP 1: Place carrots in a medium pot, add enough water to cover them up and 1 teaspoon salt. Bring it all to a boil, then turn the heat to low and cook until carrots are soft, about 30 minutes.
STEP 2: Drain your tender carrots and pop them in a food processor with butter and sour cream.
STEP 3: Process your carrot mixture until it is nice and smooth, scraping down the sides a little here and there as you go. And…that’s it!
🤔 Recipe FAQs
That is totally up to you. Sometimes I do and sometimes I don’t, depending on how the carrots look. If you decide not to, scrub them up well first. And if you are using baby carrots (which are actually usually regular carrots peeled up and cut into baby carrot size) then you are home free from both the chopping and the peeling!
It can! When you are ready to serve it up, just pop it in the microwave for a couple of minutes and stir, or put it in an oven safe dish in a 350 degree oven for about 30 minutes.
You can! If you want a little extra flavor, roast your carrots on a rimmed baking sheet for about 30 minutes at 400 degrees. Drizzle a little olive oil on them before you pop them in the oven.
Pop your question in the Comments section below and I promise to get back to you pronto!
Good old buttered mashed carrots with sour cream…this is a side dish I could eat every day!
🥣 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.
- Food Processor: This all-star kitchen appliance is one of the very few that gets to live on our countertop 24/7.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Strainer: This classic strainer is just right for these carrots and your favorite pasta recipe (one of ours is pasta with egg sauce!)
- Vegetable Peeler: This is our go-to peeler for carrots!
🧡 Other carrot recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Creamy Whipped Carrots
This speedy recipe for creamy whipped carrots is the perfect easy to make side dish!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds carrots, cut into 1 inch pieces
- Coarse salt and freshly ground pepper
- 1 tablespoon butter
- 1/4 cup sour cream
Instructions
- Place carrots in a large saucepan, add water to cover and 1 teaspoon salt. Bring to a boil, then turn heat to low and cook until carrots are soft, about 20 to 30 minutes (a knife should go in easily). Drain your delicious cooked carrots.
- Put the carrots in a food processor with butter and sour cream. Process until smooth. That’s it!
Notes
Carrots: You can either use good old regular carrots, or save a little time and use baby carrots.
Sour Cream: Full fat and light will both work just fine.
Butter: I always use salted butter but if you prefer unsalted that will work too.
So creamy. Delicious. And cheap! I used unsalted butter and low fat sour cream, along with baby carrots because that’s what I had on hand. I’ll be making it again.
Carol! I’m so glad you liked this recipe…it is my go-to whenever I have extra carrots. And thanks for sharing your version! :)
Such a simple and healthy side dish. Love it!
Hi Serena! Carrots always come through for us, right? :)
Can I do without a food processor?
Hi Lin! If you don’t mind a bit of a rougher consistency, you can definitely use a potato masher or a ricer. A blender is also an option, but it will be a little tricky getting all of the whipped carrots out of the bottom where the blades are. Hope this helps!