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 tender, and then whirling them in your food processor with yes, some butter, some sour cream and some salt and pepper until they are a smooth, creamy, carroty delight.
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!
Here’s how to make this recipe
(Scroll down for the handy complete printable recipe with nutrition info!)
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, scraping down the sides a little here and there as you go. Process until smooth.
STEP 3: That’s it!
Whipped Carrots FAQ
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.
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!
OTHER CARROT RECIPES WE LOVE!
 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 comfort food recipe for carrot mashed potatoes adds some sweet carrot flavor to traditional mashed potatoes and lightens them up! |
Could you leave us a review?
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. Your experience will help both us and your fellow readers.
PrintCreamy 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 30 minutes.
- Drain carrots and place 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.
Keywords: whipped carrots, mashed carrots recipe, mashed carrots with sour cream
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