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.
ROOT VEGETABLE MASH
Mash doesn't have to be all about potatoes. This superhealthy side adds swede and carrots to the mix for a veggie treat
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Place the potatoes, swede and carrots in a large pan of salted water. Bring to the boil and cook for 20-25 mins until tender. Drain and mash with a potato masher. Add the butter and a generous amount of seasoning.
Nutrition Facts : Calories 171 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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 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 SWEET POTATOES AND CARROTS
Steps:
- Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper.
QUICK POTATO AND CARROT LATKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 12 latkes, 6 servings
Number Of Ingredients 11
Steps:
- Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
- Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
- Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.
CARROT MASH
Steps:
- Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
POTATO AND CARROT MASH
I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.
Provided by France C
Categories Mashed Potatoes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency
Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.9 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.2 g, Sodium 90.5 mg, Sugar 3.7 g
CARROT & SWEET POTATO MASH
Pair this comforting mash with a warming casserole for a match made in heaven
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Put the carrots, sweet potatoes and garlic in a large pan of salted water, bring to the boil, then cook for 12 mins. Add cumin seeds, butter and seasoning, roughly mash, then serve immediately.
Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.29 milligram of sodium
CLAPSHOT
This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game.
Provided by Grant
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
- Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.2 g, Cholesterol 15.3 mg, Fat 5.1 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 355 mg, Sugar 2.7 g
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
BAKED CARROT & SWEET POTATO MASH
Whizz your roots into a smooth, creamy mash, then bake with breadcrumbs, cream, cinnamon and nutmeg
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Put the veg in a large pan, cover with water and bring to the boil, then put a lid on the pan and cook for 15 mins until really tender. Drain and leave to steam-dry for a few mins. Once completely dry, return to the pan and mash with the cream, nutmeg, cinnamon and plenty of seasoning. Transfer the mash to an ovenproof gratin dish, sprinkle with the breadcrumbs and drizzle with a little olive oil. Can be made the day before and chilled.
- Bake at 220C/200C fan/gas 7 for 35 mins until the top is golden and crunchy, and the mash is piping hot.
Nutrition Facts : Calories 175 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CARROT & BACON MASHED POTATOES
One of my German husband's childhood favorites. He likes to turn it into a more savory dish by crumbling some fried bacon over it. Nice with fried meat like pork chops or sausages and green beans or broccoli.
Provided by Inge 1505
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium-sized pot with a tight fitting lid over medium high heat. Add onions and carrots and fry until onion is transparent, about 2 minutes.
- Add water, cover and bring to a boil. Reduce heat to low and simmer for about 5 minutes.
- In the meantime peel potatoes and cut into 1 inch dice. Add to carrots,cover, bring to a boil again and cook over low heat for 30 minutes until vegetables are completely soft and almost all liquid has evaporated.
- If there is some water, cook it off uncovered over high heat, shaking pot to avoid sticking.
- Mash vegetables with a masher.
- Add milk gradually, beating with a whisker until desired consistency. Depending on the starch in potatoes this might require about 1-1 1/4 cups milk.
- Add butter, salt, cayenne and nutmeg to taste.
- If using fried bacon bits, mix one half into vegetables and sprinkle other half on top.
Nutrition Facts : Calories 281, Fat 12.4, SaturatedFat 4.2, Cholesterol 16.2, Sodium 444, Carbohydrate 38.7, Fiber 6.8, Sugar 8.7, Protein 6
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POTATO AND CARROT MASH - HEALTHY LITTLE FOODIES
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- 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
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