Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mashed Potatoes and Carrots Recipe
    Lost? Site Map

    Mashed Potatoes and Carrots

    Mashed Potatoes and Carrots. Photo by loof

    1/1 Photo of Mashed Potatoes and Carrots

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sydney Mike's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on March 13, 2012

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2012

      45

      I've been doing this for years except just using regular milk. Good way to get your children to eat carrots. Tried it with peas one time -- didn't work. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mashed Potatoes and Carrots

    Serving Size: 1 (277 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.8
     
    Calories from Fat 91
    35%
    Total Fat 10.1 g
    15%
    Saturated Fat 6.2 g
    31%
    Cholesterol 31.8 mg
    10%
    Sodium 656.5 mg
    27%
    Total Carbohydrate 38.4 g
    12%
    Dietary Fiber 6.1 g
    24%
    Sugars 5.3 g
    21%
    Protein 4.6 g
    9%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites