Mashed Potatoes and Carrots

READY IN: 40mins
Recipe by Sydney Mike

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

Top Review by loof751

Great veggie dish! I used lowfat milk instead of heavy cream and it worked just fine. The carrots tasted great with the potatoes; they didn't mash up quite as well so they were a little chunky but that was ok - tasted great - thanks for sharing the recipe!

Ingredients Nutrition


  1. Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
  2. 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.
  3. Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
  4. Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
  5. Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.

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