Best Mashed Carrots Recipes

MASHED CARROTS AND TURNIPS

Steps:

• Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.

COMPANY MASHED CARROTS

Steps:

• Place carrots in a Dutch oven; add water to cover. Bring to a boil. Cook, covered, 15-20 minutes or until very tender. Drain carrots; return to pan., Mash carrots with remaining ingredients by hand or puree in a food processor until blended.

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.

MASHED PARSNIPS AND CARROTS

Steps:

• Cover the prepared vegetables with water, bring to a boil and simmer until soft, apprx 20 minutes, drain.
• Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well.
• Serve.

MASHED CARROTS AND POTATOES

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.

MASHED POTATOES WITH CARROTS AND LEEKS

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 PARSNIPS AND CARROTS

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.

SALISBURY STEAK WITH MUSHROOM GRAVY, GARLIC MASHED POTATOES AND PEAS, CARROTS AND PEPPERS

Steps:

• For the Salisbury steak: Heat 3 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the diced onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add half of the minced garlic and cook for another 1 to 2 minutes until fragrant. Set aside to lightly cool.
• In a medium bowl, add the ground beef, panko, chicken stock, ketchup, Worcestershire sauce, egg, 2 tablespoons of the Dijon and the sauteed onions and garlic. Reserve the pan that the onion and garlic were cooked in. Combine the ground beef mixture until all ingredients are fully incorporated.
• Turn the saute pan back on to medium-high heat and add 2 tablespoons of olive oil. Take a small amount of the meat mixture and cook a tester patty to check for seasoning; adjust the remaining meat mixture with more salt if necessary. Form the remaining meat mixture into 4 equally-sized oval patties, patting firmly, each 1/2 to 3/4 inch thick. Add another tablespoon of olive oil to the pan and cook the patties over medium-high heat until golden brown, 2 to 3 minutes per side. Remove the patties onto a sheet tray and discard any excess fat from the pan.
• To make the gravy, return the pan to medium-high heat and add the remaining 2 tablespoons olive oil. Add the sliced onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the remaining garlic and cook 1 to 2 minutes. Add the mushrooms and cook until brown and softened, another 5 minutes. Add the flour and cook for 1 minute. Add the beef stock and remaining 2 tablespoons Dijon. Bring the mixture to a boil, then reduce to a simmer and cook until the gravy has thickened slightly, 3 to 5 minutes. Add the Salisbury steaks back into the gravy and simmer for 5 minutes.
• For the peas, carrots and peppers: To a medium saute pan, add the carrots, 1/2 cup of the chicken stock and a generous pinch of salt. Turn on the heat to medium high and cook until the carrots are slightly tender, 8 to 10 minutes. Add the red bell pepper and remaining 1/4 cup chicken stock and cook until the chicken stock has mostly reduced, about another 5 minutes. Add the frozen peas and butter and swirl until the butter has melted, then turn off the heat and set aside.
• For the garlic mashed potatoes: Heat the heavy cream in a small saucepan over low heat.
• In another saucepan, add the potatoes and garlic and cover with cold water. Generously season the water with salt. Bring to a boil, then reduce to a simmer until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes, then return them to the pan. Using a hand mixer, blend the potatoes and add half of the butter. Then add some of the heated cream and the rest of the butter. Continue to mix, gradually adding more heavy cream until you reach the desired consistency for your mashed potatoes. You may not need to use all of the cream.
• To plate: Plate the Salisbury steaks and smother with the gravy, then garnish with the sliced chives. Serve alongside the peas, carrots and red peppers and garlic mashed potatoes.

MASHED POTATOES WITH CARROTS

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.

CREAMY MASHED WHIPPED CARROTS

Steps:

• Place carrots in a large pot; cover with salted water and bring to a boil. Cook for 10-15 minutes or until tender; drain.
• Turn off stove heat. Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream. Mash all together.
• Add in salt, pepper, tarragon and parsley; mash again.
• For smoother texture, whip with an electric mixture, adding more liquid, if desired. Or can just mash to desired smoothness and serve.

MASHED SPICED CARROTS

Steps:

• Put the carrots in a pan and cover them with water.
• Bring to a boil.
• Cover and reduce the heat.
• Simmer for 20 minutes or until they are very tender.
• Drain them.
• Put the carrots in a bowl and add the other ingredients and then mash to the consistency you want.

MASHED CARROTS WITH HONEY AND CHILI POWDER

Steps:

• Set a steamer basket in a saucepan over 2 inches simmering water. Add carrots; cover and steam until very tender, about 25 minutes. Transfer to a medium bowl and mash with a fork or potato masher. Stir in butter, honey, and chili powder; season with salt and pepper.

MASHED POTATOES AND CARROTS

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.

HOME STYLE MASHED POTATOES WITH PEAS, CARROTS, & SPINACH

Steps:

• Chop potatoes into wedges and put in a small pot of cold water. Add salt. Bring to a boil and cook until potatoes are tender when stabbed with a fork, 15-20 minutes. Drain, reserving some cooking water. Put potatoes back into pot with 1/4-1/2 cup cooking water back to pot, depending on desired consistency. Pour in oil. Partially mash potatoes with the back of a cooking spoon until desired consistency is reached - should retain some chunks of potato. Add salt & pepper to taste. Stir in frozen peas, carrots, and spinach, and heat until they have warmed. Serve!

MASHED CAULIFLOWER AND CARROTS

Steps:

• Place cauliflower and carrots in a large pot of lightly salted water; bring to a boil until vegetables are soft, 10 to 15 minutes. Drain and transfer vegetables to a large bowl.
• Mash sour cream, vinegar, garlic powder, salt, black pepper, and butter into cauliflower and carrots by hand or using a food processor, until desired consistency.

MASHED POTATOES AND CARROTS WITH PAPRIKA AND PARSLEY

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.

MASHED SWEET POTATOES AND CARROTS WITH SWEET-AND-SOUR WALNUTS

Steps:

• Preheat oven to 400°F. Bake potatoes until tender, about 45 minutes. Cool slightly; peel. Pass through ricer or food mill into large bowl.
• Melt 2 tablespoons butter in large pot over medium heat. Add carrots, 2 tablespoons water, and pinch of salt. Cover and bring to boil; reduce heat to medium and simmer until carrots are tender, stirring occasionally and adding more water by tablespoonfuls if dry, about 25 minutes. Add 1/4 cup butter. Use potato masher to mash carrots coarsely. Stir potatoes into carrots. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Stir honey and vinegar in small saucepan to blend. Add walnuts and boil until sauce is thick and syrupy, stirring occasionally, about 10 minutes. Cool slightly. Season with salt.
• Rewarm potato-carrot mixture over medium heat, stirring frequently. Transfer to bowl, spoon walnuts with syrup over, and serve.

MASHED GARLIC CARROTS

Steps:

• Steam the carrots until cooked through (I usually like them crisp in the center, but that will not work here).
• Mash the carrots with a fork or potato masher and add the roasted garlic.
• Add the stock and the thyme and mix well.
• Add your salt and pepper to taste.
• Simply multiply recipe for bulk/freezer cooking.

MASHED POTATOES WITH CARROTS

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.

MASHED CARROTS

Steps:

• Cut carrots and boil in salted water until tender.
• Transfer carrots to mixing bowl, add 6 ounces (1 1/2 sticks) of butter, salts, sugar and whipping cream. Mash as you would for mashed potatoes.
• Place mashed carrots in 13 X 9 pyrex dish.
• Cut 1/2 stick of butter into pieces and place on top of carrots.
• Top with crushed Ritz crackers.
• Bake at 350 degrees for 25 minutes.