Well, hello creamy luscious bite of deliciousness! If you are looking for something a little different to serve this Thanksgiving alongside your usual standards, here’s a tasty little number you are sure to enjoy – Dreamy Carrot Mashed Potatoes with Pecans. A whisper of cinnamon and nutmeg make this dish so cozy and homey – it really is the perfect side dish on your holiday table. Plus, just look at the gorgeous color! How can you resist? We couldn’t.
This recipe was made in partnership with Idaho Potatoes and can be made with russets or yukons. The nice thing about the yukons, is you don’t need to peel them- just sayin’. Simmer the potatoes with the carrots, drain and mash right in the same pot. Stir in the rest of the ingredients. So easy!
All together this takes about 30 minutes from start to finish and can be made 1-2 days ahead and reheated for your special meal. Although, I must say it will be very hard to muster up the will power not eat this right away. Terribly, terribly, delicious!
Once the potatoes and carrots are mashed and mixed with the other ingredients, place them in a serving dish and with the back of a spoon create a little well for the toasted pecans and brown butter to sit in.
If making this ahead, make sure to bring this to room temp before baking for faster and more even reheating.
Dreamy Carrot Mashed Potatoes with toasted, brown butter pecans and a whisper of nutmeg – a delicious addition to your holiday table.
Creamy Carrot Mashed Potatoes with Pecans
Dreamy Carrot Mashed Potatoes with toasted brown butter pecans- a delicious addition to your holiday table.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8-10 1x
- Category: vegetarian side dish
- Cuisine: Pacific Northwest
- 2 lbs russet potatoes ( or yukon golds) cut into large 2 inch chunks
- 8 ounces carrots ( about 2 extra large carrots), thinly sliced
- 1 cinnamon stick
- 4 ounces cream cheese (or goat cheese or sour cream)
- 1 cup whole milk
- ¼ cup butter
- 1 teaspoon salt, more to taste
- ½ teaspoon granulated garlic
- ¼ teaspoon nutmeg
- ¼ teaspoon white pepper
- ¼ cup chopped pecans
- 2 tablespoons butter
Peel and cut potatoes into 2 inch cubes or slices ( no need to peel if using thin-skinned yukons)
Peel and slice carrots into ¼ inch thin disks. ( don’t cut too big or they will cook slower than the potatoes)
Place both in a pot of water with the cinnamon stick, bring to a boil, cover, and simmer on medium low for 20 minutes, or until the carrots tender enough to mash.
Make the pecan topping by melting the butter in a small skillet over medium heat. Add the pecans, toasting them lightly while letting butter brown just lightly, until golden and fragrant.
Drain the potatoes and carrots and return to the pot, removing the cinnamon stick. Mash with a potato masher, then whip them bit with the masher, then stir in the cheese, butter, milk, salt and spices. Taste and adjust salt.
Place into a serving dish, and with the back of a spoon, scoop out 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.
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.