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.
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
POTATOES AND CARROTS
This is very simple but delicious! It is good anytime of the year and you can adjust amounts to whatever you need.
Provided by Lauren
Categories Side Dish Potato Side Dish Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a 1/3 cup water in a 9x13 inch baking dish. Layer in potatoes, carrots, yams and onions. Sprinkle generously with salt and pepper.
- Pour oil over entire dish until all ingredients are well coated.
- Cover or place foil over dish and bake for 2 hours.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 74.1 g, Fat 5 g, Fiber 10.9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 128.4 mg, Sugar 11 g
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
COWBOY MASHED POTATOES
Quick, easy and delicious mashed potatoes with corn and carrots.
Provided by Steve
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
- Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 24.6 g, Cholesterol 19.4 mg, Fat 7.3 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 108.2 mg, Sugar 2.2 g
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 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
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.
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
MASHED POTATOES WITH CARROTS
When it comes to comfort foods, few can beat that perennial American favorite, mashed potatoes. But it's easy to put a more healthful spin on the old spud by adding colorful carrots to the mix. Found on Americasheartland website
Provided by Shirl
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes and carrots together for about 15 minutes,(Don't over-boil them because the consistency becomes too pasty.
- You can leave the potato peels on if you like but we think this works better with red potatoes than with russets.
- Drain the potatoes. Put into a large ceramic or glass bowl. Add the sautéed onion, warm milk, unsalted butter, cream cheese, parsley, garlic, salt and pepper. Mash with a fork, electric mixer or hand blender, or use one of those old-fashioned potato mashers (also called a "ricer").
- In our house we go easy on the salt and heavier on the carrots, adding a couple more to the mix. This recipe is good with any kind of potato, but we prefer red-skinned and leave the peels on.
- Tip: In order to blend the flavors together more thoroughly, put the bowl (make sure it's oven-safe) into a 300-degree oven for ten to fifteen minutes.
Nutrition Facts : Calories 178.3, Fat 8.7, SaturatedFat 5.5, Cholesterol 24.3, Sodium 93.8, Carbohydrate 22.7, Fiber 3.3, Sugar 2.5, Protein 3.4
ROASTED POTATOES AND CARROTS
These roasted potatoes and carrots are very easy and tasty.
Provided by Reem Chavez
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
- Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g
MASHED POTATOES WITH PARSNIPS AND CARROTS
Categories Potato Side High Fiber Parsnip Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter, then milk. Season to taste with salt and pepper. Transfer to bowl and serve.
MASHED POTATOES AND CARROTS WITH PAPRIKA AND PARSLEY
This recipe, based on one from Cooks Illustrated, is a nice variation on traditional mashed potatoes. (I've used lower fat ingredients to reduce the calories) The color is just incredible. And the carrots add a sweetness which particularly compliments pork. Like most mashed potato recipes, this freezes well, too.
Provided by dianegrapegrower
Categories Mashed Potatoes
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare potatoes: Peel, quarter lengthwise, and cut crosswise into 1/4-inch-thick slices; rinse well in 3 or 4 changes of cold water and drain.
- Melt butter in large saucepan over medium heat. When foaming subsides, add carrots and cook, stirring occasionally, until butter is browned and carrots are caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.).
- Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
- Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in milk, parsley, and paprika. Season with salt and pepper to taste. Serve immediately, or freeze for future use.
Nutrition Facts : Calories 277.4, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 486.9, Carbohydrate 40.5, Fiber 5.1, Sugar 4.3, Protein 4
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.
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
MASHED POTATOES AND CARROTS WITH RICOTTA
Provided by Marian Burros
Categories easy, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place potatoes and carrots in pot and cover with water; cover and bring to boil. Reduce heat and cook until vegetables are tender, about 12 to 15 minutes. Remove from heat and drain.
- Mash potatoes and carrots and combine with cumin, salt (optional), ricotta and sauteed onion, mixing well.
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 AND CARROTS
Provided by Pierre Franey
Categories easy, weekday, one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel potatoes, and rinse well. Cut lengthwise into large cubes.
- Place the potatoes, sliced carrots and onions in a saucepan with water to cover and salt to taste. Bring to a boil and simmer for 12 to 15 minutes or until the potatoes are tender. Drain.
- Meanwhile heat the milk in a saucepan.
- Place the potato mixture through a food mill or a potato ricer. Place into a saucepan, add the butter and mix well with a wooden spoon. Add the nutmeg, cumin and parsley. Add the milk, gradually stirring with a wooden spoon. Check for seasoning and keep warm.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 9 grams, TransFat 0 grams
BAKED POTATO AND CARROT MASH
Provided by Roy Finamore
Categories Milk/Cream Mixer Potato Side Bake Thanksgiving High Fiber Carrot Fall Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place carrots and 1/3 cup water in 8x8x2-inch baking dish. Dot carrots with 2 tablespoons butter; sprinkle with salt and pepper. Place carrots and potatoes in oven; bake 30 minutes. Stir carrots and pierce potatoes with fork in several places. Bake until carrots and potatoes are tender, about 50 minutes longer. Using ricer, press carrots into large bowl, scraping in any juices from baking dish. Halve potatoes. Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots. Using electric mixer, beat in 4 tablespoons butter, then sour cream, warm half and half, and chives. Season with salt and pepper.
- Butter 13x9x2-inch oval baking dish. Spread potato mixture in dish, swirling mixture to create peaks. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Bake in 350°F oven until heated through and brown in spots, about 25 minutes (35 minutes if chilled).
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.
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