Mashed Potatoes With Carrot Recipes
POTATO-AND-CARROT MASH
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.
- Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.
MASHED CARROTS AND POTATOES
Provided by Pete Wells
Categories easy, quick, side dish
Time 7m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste - don't be shy about it.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 581 milligrams, Sugar 7 grams, TransFat 0 grams
MASHED POTATOES & CARROTS
This recipe is so simple but was not posted so I thought I would post it. I used left over cooked carrots and rather than reheat them I threw them in with the potatoes for the last 5 minutes cooking time. The amount of Carrot & potato should be about equal. You may add parsley, bacon, turnip or any other ingredient that you wish or have them plain like this recipe. Excellent way to use up left over veggies.
Provided by Bergy
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil the potatoes until tender.
- Boil the carrots in a separate pot until tender.
- Drain the potatoes & carrots.
- Mix together, mash with the butter (margarine).
- Serve.
Nutrition Facts : Calories 244.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 113.2, Carbohydrate 44.1, Fiber 6.7, Sugar 5.1, Protein 5
MASHED POTATOES WITH CARROT
One day, I wanted to make my mashed potatoes more interesting, so I added a carrot and some onion. This delightful dish adds color to any entree and makes an attractive plate.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender., Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well.
Nutrition Facts : Calories 247 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 374mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
MASHED POTATOES AND CARROTS
Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991.
Provided by Sydney Mike
Categories Mashed Potatoes
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
- Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
- Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
- Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
- Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.
Nutrition Facts : Calories 255.8, Fat 10.2, SaturatedFat 6.2, Cholesterol 31.8, Sodium 656.6, Carbohydrate 38.4, Fiber 6.2, Sugar 5.4, Protein 4.6
CARROT MASHED POTATOES
Serve this creamy side dish with our Turkey Meatloaf Muffins for a delicious meal for the whole family that kids will really enjoy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Place potatoes and carrots in a small stockpot with enough cold water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes.
- Remove pot from heat. Pour half-and-half over vegetables, and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper, and serve immediately.
MASHED POTATOES WITH CARROTS AND LEEKS
Categories Potato Vegetable Side Sauté Christmas Thanksgiving Vegetarian Quick & Easy Leek Carrot Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Wash chopped leek well in a bowl of cold water, then lift out and drain well.
- Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
- While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
- Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.
MASHED POTATOES WITH CARROTS
Categories Dairy Potato Vegetable Side Christmas Easter Thanksgiving Kid-Friendly Back to School Carrot Winter Christmas Eve Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6-8 servings
Number Of Ingredients 4
Steps:
- Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
- Transfer mashed potatoes to large bowl and serve hot.
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5/5 (1)Total Time 30 minsCategory Side DishCalories 205 per serving
- Put the pot in the stove and bring to the boil. Cook for approximately 15 - 20 minutes, until the carrots and potatoes are soft.
HUTSPOT – DUTCH MASHED POTATOES WITH CARROTS
From thecrossroadscook.com
Cuisine DutchCategory Side DishServings 4Estimated Reading Time 6 mins
- In a small sauce pan, combine the carrots, onion, and enough chicken broth to cover. Bring to a boil and cook until very tender. Drain.
- Prepare the mashed potatoes. Place chopped, peeled potatoes and cover with cold water. Add salt, pepper, and about a tablespoon of butter. Bring to a boil and cook until very tender but not falling apart, about 20 minutes.
- Combine the milk and half-and-half in a coffee mug and heat in the microwave for about 1 minute, until just warmed through.
- When the potatoes are tender, drain but reserve a little of the cooking liquid. Add about 3 tablespoons of the cooking liquid back into the potatoes, and mash by hand at first. Once the biggest chunks are broken down, turn on the the electric mixer and add the milk/half-and-half mixture until the desired consistency is reached. Note: you will not use all of the milk mixture.
MASHED CARROT POTATOES WITH BACON RECIPE – CHEAP RECIPE BLOG
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5/5 (1)Category SidesServings 4Total Time 25 mins
- In a heavy saucepan, cook the onions and bacon over medium-high heat until the onions are golden brown. Add the carrots and potatoes. Add enough vegetable broth to cover and cook the vegetables.
- Once the carrots and potatoes are tender (after about 20 minutes or so) mash until desired consistency, removing some of the broth if needed. I prefer a chunkier consistency. Serve warm with extra bacon bits on top.
POTATO AND CARROT MASH- HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
5/5 (4)Total Time 40 minsCategory Side DishCalories 193 per serving
- Place the carrot and potatoes in a large saucepan. Cover with water and bring to the boil. Cover and simmer until very tender (around 20 mins)
- In a small saucepan, melt the butter and milk together. *See note 3 Add to the potato and carrots and mash until smooth.* See note 4
MASHED POTATO AND CARROT WITH CARAMELIZED ONIONS - LINDYSEZ
From lindysez.com
Cuisine FrenchCategory Other SidesServings 8Total Time 40 mins
- Step 1Put the potatoes and carrots together in a large pot, cover with water by 2 inches and boil until the potatoes are soft.
- Step 2Meanwhile, heat the olive oil and 2 tablespoons butter in a large skillet, add the onions and saute over medium-low heat until brown and caramelized
- Step 3When the potatoes are cooked, drain well. Add them along with the carrots back into the pan and shake over a low flame to dry them out; then add the remaining butter and mash them, adding cream or half and half as necessary to make a soft mashed potato. (The carrots will likely remain in pieces you can see, this is fine and how it should be). Stir in the caramelized onions.
- In a small sauté pan, add the butter and panko, cook over low heat until the breadcrumbs are toasty. Sprinkle over the mashed potatoes and serve.
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4/5 (4)Total Time 30 minsServings 8
- Place carrots and 1/4 cup water in a large microwave-safe bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 8 to 10 minutes or until carrots are tender. Drain.
- Prepare potatoes according to package directions, using 2 1/2 cups milk. Stir in cheese, next 3 ingredients, and carrot mixture until well blended.
- Note: For testing purposes only, we used Ore-Ida Frozen Mashed Potatoes. Do not use refrigerated mashed potatoes.
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5/5 (5)Total Time 25 minsServings 4Calories 170 per serving
- Chop the carrots into even sizes, about 1″ pieces. Boil in the water for about 15-20 minutes, or until a knife can easily be inserted and removed from the carrots. Drain the water, and add the carrots back to the pot. Add in the butter, chicken stock, salt, pepper and garlic powder. Mash the carrots using a hand masher until evenly mixed. To get the carrots extra smooth, puree the carrots using an immersion blender or food processor. Taste to see if they need more butter or salt. Serve warm.
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