Mashed Potatoes Carrots Food

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MASHED POTATOES AND CARROTS WITH PAPRIKA AND PARSLEY



Mashed Potatoes and Carrots With Paprika and Parsley image

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

4 tablespoons unsalted butter
8 ounces carrots, peeled, cut into 1/4-inch slices
1 1/2 lbs yukon gold potatoes
1/3 cup low-sodium low-fat chicken broth
3/4 cup 2% evaporated milk
3/4 teaspoon salt
3 tablespoons fresh parsley leaves, minced
1 1/2 teaspoons paprika
salt and pepper, to taste

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

POTATO AND CARROT MASH



Potato and Carrot Mash image

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

1 pound potatoes, peeled and cubed
½ pound carrots, peeled and cut into chunks
2 tablespoons butter
2 tablespoons half-and-half
1 medium green onion, minced
salt and freshly ground black pepper to taste

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



Mashed Potatoes With Carrots image

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

4 potatoes, red works best
4 carrots, peeled and chopped
1/4 cup onion, diced and sauted
1/4 cup milk, warmed
1/4 cup butter, softened
1/4 cup cream cheese (softened, at room temperature)
1 teaspoon parsley, finely chopped
1 garlic clove, roasted crushed
salt and pepper
ground nutmeg, to sprinkle on top (optional)

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

MASHED POTATOES & CARROTS



Mashed Potatoes & Carrots image

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

4 medium potatoes, scrubbed, cut in chunks
4 large carrots, cleaned cut into 1-inch chunks
2 tablespoons butter or 2 tablespoons margarine
salt & pepper

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 CARROTS



Mashed Potatoes with Carrots image

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

3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
3/4 pound carrots, peeled, cut into 1-inch pieces
3/4 cup whipping cream
3 tablespoons butter

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.

GOLDEN MASHED POTATOES WITH CARROTS, ONIONS & BACON



Golden Mashed Potatoes With Carrots, Onions & Bacon image

Great comfort food! And the orange flecks of carrot add a little color to the otherwise bland looking potatoes. Recipe adapted from one found in Redbook.

Provided by mailbelle

Categories     Potato

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 9

3 1/2 lbs yukon gold potatoes, peeled and quartered
1/2 lb carrot, peeled and shredded
6 slices bacon
1 tablespoon canola oil
1 large sweet onion, diced
2 teaspoons fresh thyme leaves
1/2 cup buttermilk, at room temperature
2 tablespoons unsalted butter, softened
2 teaspoons kosher salt

Steps:

  • In a large saucepan, cover potatoes and carrots with 2 inches of cold water and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels, then crumble when cooled. Discard all but 2 tablespoons of the bacon drippings from skillet; add oil and onion to drippings and sauté 10 minutes or until softened and lightly browned. Stir in thyme; cook 2 minutes longer.
  • When potatoes are fork-tender, drain in a colander and transfer mixture to a large bowl. Add buttermilk, butter, and salt; mash with a potato masher until potatoes are smooth, with small flecks of carrot visible. Stir in onions. Crumble bacon over top.

Nutrition Facts : Calories 317.4, Fat 12.7, SaturatedFat 4.7, Cholesterol 19.8, Sodium 622.3, Carbohydrate 45.5, Fiber 4.7, Sugar 4.6, Protein 6.7

CARROT & BACON MASHED POTATOES



Carrot & Bacon Mashed Potatoes image

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

4 cups carrots, in 1/4 inch slices (about 1 lbs)
1 lb potato (like Yukon Gold)
2 tablespoons oil
1 cup onion, minced (about 2 small)
3/4 cup water, hot
1 -1 1/4 cup milk, hot
1/2 teaspoon salt
1 tablespoon butter
1 pinch cayenne
1 pinch nutmeg
2 -3 ounces bacon, diced, fried crisp (optional)

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

BELGIAN STOEMP AUX CAROTTES (CARROT MASHED POTATOES)



Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes) image

This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.

Provided by Belgicook

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

500 g potatoes, peeled and diced into small chunks
300 g carrots, peeled and sliced
100 g bacon, cut into bits
50 g butter
100 ml heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg

Steps:

  • Heat a small skillet over high heat.
  • Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
  • Remove from heat and set aside.
  • Bring a large pot of salted water to a boil.
  • Add potatoes and carrots.
  • Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
  • Drain the vegetables and place them in a salad bowl.
  • Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
  • Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
  • Add cream and nutmeg.
  • Season with salt and pepper.
  • Toss well and serve.

Nutrition Facts : Calories 426.9, Fat 31, SaturatedFat 16, Cholesterol 77.7, Sodium 653.8, Carbohydrate 32.2, Fiber 5.6, Sugar 5.5, Protein 7

MASHED POTATOES AND CARROTS



Mashed Potatoes and Carrots image

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

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, Fat 10.2, SaturatedFat 6.2, Cholesterol 31.8, Sodium 656.6, Carbohydrate 38.4, Fiber 6.2, Sugar 5.4, Protein 4.6

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