Mashed carrots and potatoes are a tasty alternative to regular mashed potatoes. Made with a whisper of nutmeg and topped with toasted pecans, this warm and cozy side dish, is perfect for weeknight dinners, special gatherings or the holiday table.
If you are looking for something a little different, instead of traditional mashed potatoes to serve as a side dish, these Mashed Carrots and Potatoes are sure to please! We add a little browned butter, a whisper of nutmeg, and toasted pecans for a warm, cozy spin. They are creamy, velvety in texture but not overly heavy. Not a fan of potatoes? Feel free to use all carrots or swap out other veggies like parsnips, rutabaga or sweet potatoes.
Mashed Carrots Ingredients
- Fresh Carrots – on pound carrots, scrubbed, no need to peel!
- Potatoes—Thin-skinned potatoes work best here, or use peeled russets. You can also sub parsnips, peeled sweet potatoes, rutabaga or more carrots and leave the potatoes out.
- Broth or Stock- chicken stock or veggie broth (more as needed)
- Butter – we make brown butter for extra nutty flavor, or use ghee.
- Seasonings– salt, granulated garlic, nutmeg, white pepper, cinnamon stick
- optional- sour cream or cream fraise
- optional – chopped pecans
Mashed Carrots and Potatoes Instructions
- Scrub the carrots and slice them into thin disks. No need to peel. (Don’t cut any thicker or they will cook slower than the potatoes.) Place them in a large pot covered with 3 inches of water. Bring to a boil, cover, then simmer for 10 minutes.
- Add the sliced potatoes (no need to peel if using thin-skinned) and optional cinnamon stick- to the same pot, bring to a boil, cover, and simmer on low until both carrots and potatoes are very tender about 10-15 more minutes.
- While cooking, make the pecan topping: Melt the butter in a small skillet over medium heat. Add the pecans, toasting them lightly while letting the butter brown just lightly until golden and fragrant. Set aside.
- Drain the potatoes and carrots and return them to the pot, removing the cinnamon stick. Mash them with a potato masher, adding the broth and butter, then whip them a bit with the masher, add salt, garlic powder, nutmeg and white pepper, and optional sour cream.
- Taste and adjust salt. Add more broth to loosen if you like, or more butter.
- Place into a serving dish, or baking dish and with the back of a spoon, make a “well” or valley – this is where you will pour the toasted nuts and brown butter.
Serving Suggestions
Perfect for Sunday supper or the holiday table- Thanksgiving, Christmas, or Easter. Here are a few mains that would pair nicely.
- Rosemary Garlic Beef Roast with Wild Mushrooms
- Moroccan Braised Lamb Shanks with Pomegranate
- Roasted Leg of Lamb
- Oven Roasted Turkey Breast
- How to Roast a Whole Chicken
Storage and Making Ahead
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a sauce pan or 350 F oven.
If making them ahead, bring them to room temp before baking for faster and more even reheating.
Enjoy the mashed carrots and potatoes and please let us know what you think in the comments below.
More recipes you may enjoy
Garlic Mashed PotatoesMashed Sweet Potatoes with GingerCrispy Mashed Potato CakesMashed Cauliflower with Roasted Garlic
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Mashed Carrots and Potatoes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: vegetarian side dish
- Method: stove top
- Cuisine: American
- Diet: Vegetarian
Description
Mashed Carrots with potatoes, with toasted pecans and a whisper of nutmeg – a delicious addition to your holiday table.
Ingredients
- 1 lb carrots, scrubbed, sliced into thin, 1/4 inch disks
- 1 lb thin-skinned potatoes, sliced 1/4 inch thick ( feel free to sub more carrots or parsnips)
- optional: 1 cinnamon stick
- ——-
- 1/2 cup broth (veggie or chicken), or sub milk.
- 2–3 tablespoons butter or ghee
- 1 teaspoon salt, more to taste
- 1 teaspoon granulated garlic
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- optional: 1/4 cup sour cream, heavy cream or creme fraiche
Pecan Topping:
- 1/4 cup chopped pecans
- 1–2 tablespoons butter
Instructions
- Scrub the carrots and slice them into 1/4-inch thin disks. No need to peel. (Don’t cut any thicker or they will cook slower than the potatoes.) Place them in a large pot covered with 3 inches of water. Bring to a boil, cover, then simmer for 10 minutes.
- Add the sliced potatoes (no need to peel if using thin-skinned) and optional cinnamon stick- to the same pot, bring to a boil, cover, and simmer on low until both carrots and potatoes are very tender about 10-15 more minutes.
- While cooking, make the pecan topping: Melt the butter in a small skillet over medium heat. Add the pecans, toasting them lightly while letting the butter brown just lightly until golden and fragrant. Set aside.
- Drain the potatoes and carrots and return them to the pot, removing the cinnamon stick. Mash them with a potato masher, adding the broth and butter, then whip them a bit with the masher, add salt, garlic powder, nutmeg and white pepper, and optional sour cream.
- Taste and adjust salt. Add more broth to loosen if you like.
- Place into a serving dish, or baking dish and with the back of a spoon, make a “well” or valley – this is where you will pour the toasted nuts and brown butter.
- Serve immediately or keep warm in the oven, covered with foil.
Notes
The success of the recipe really depends on getting those carrots cooked nice and tender, so cut them thinly and cook them a little before adding the potatoes to the pot.
For a smoother look, you could cook the carrots separately, puree them then add the carrot puree to the mashed potatoes. ( FYI: pureeing soft potatoes will make them gummy. Don’t do this!)
Feel free to add more carrots and less potatoes. Feel free to sub parsnips for the potatoes ( which will take the same amount of time to cook as the carrots)
You may also make the whole thing ahead (up to two days) and refrigerate it. Make sure to take it out of the fridge 45 minutes before reheating to allow it to come to room temp. Reheat covered with foil at 350-375F until hot, about 25-30 minutes.
Nutrition
- Serving Size: ½ cup
- Calories: 181
- Sugar: 4.6 g
- Sodium: 453.1 mg
- Fat: 10.9 g
- Saturated Fat: 5.1 g
- Carbohydrates: 20 g
- Fiber: 4.4 g
- Protein: 2.5 g
- Cholesterol: 20.4 mg
Oh delicious!! My neighbors gifted me 2+ lbs of carrots, so I was able to use a bunch here 🙂 instead of butter, I used garlic infused olive oil and salt. I also added roasted garlic and some of the potato water (like in your other mashed potatoes recipe). And I used Greek yogurt in place of sour cream. It turned out really well! Ate it with your mushroom gravy recipe, plus skillet corn and fresh jalapeños 🙂 yummy!
Oooo, that all sounds so good!
Made this today as I had all on hand. Delish! Elegant and comforting at the same time!
The browned butter and pecans really elevated the dish!
Your recipes are becoming my go to! Thank you
Hello Sylvia,
Just a quick note to let you know how much we enjoyed these potatoes with our Thanksgiving dinner. I made them one day ahead, as you suggested. Delicious! And, they made for a pretty presentation. I also served your recipe for Hazelnut Green Beans with Lemon Zest. So fresh and bright!! Thank you for your inspiration.
Thanks Jane! Appreciate your comment!