CARROT AND POTATO MASH RECIPES

Name: Mashed Potatoes and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs russet potatoes, peeled, rinsed, cut into large chunks; 3/4 lb carrot, trimmed, cut into 2-inch pieces; 1 1/2 tablespoons unsalted butter, softened; 1/4 cup heavy cream; 1 teaspoon salt; 1/4 teaspoon black pepper

MASHED POTATOES AND CARROTS RECIPE - FOOD.COM

Mashed Potatoes and Carrots Recipe - Food.com image

Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs russet potatoes, peeled, rinsed, cut into large chunks
3/4 lb carrot, trimmed, cut into 2-inch pieces
1 1/2 tablespoons unsalted butter, softened
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper

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, FatContent 10.2, SaturatedFatContent 6.2, CholesterolContent 31.8, SodiumContent 656.6, CarbohydrateContent 38.4, FiberContent 6.2, SugarContent 5.4, ProteinContent 4.6

POTATO-AND-CARROT MASH RECIPE | MARTHA STEWART

Potato-and-Carrot Mash Recipe | Martha Stewart image

This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Total Time 30 minutes

Prep Time 10 minutes

Number Of Ingredients 6

Ingredients

4 Idaho potatoes, peeled and cut into 1-inch pieces (6 cups)
3 carrots, peeled and cut into 1/2-inch pieces (2 cups)
2 garlic cloves
Coarse salt and freshly ground black pepper
1/2 cup whole milk
3 tablespoons unsalted butter

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.

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