Creamy Mashed Carrots with potatoes, browned butter, toasted pecans and a whisper of nutmeg – a delicious addition to your holiday table.
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 – Creamy Mashed Carrots!
All together this takes about 35 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.
Once the potatoes and carrots are mashed and mixed with the other ingredients, place them in a serving dish or baking dish, and with the back of a spoon create a little well for the toasted pecans and brown butter to sit in.
If making the Creamy Mashed Carrots ahead, make sure to bring them to room temp before baking for faster and more even reheating.
Creamy Mashed Carrots with brown butter, toasted pecans and a whisper of nutmeg – a delicious addition to your holiday table.
Creamy Mashed Carrots with potatoes, brown butter, toasted pecans and a whisper of nutmeg – a delicious addition to your holiday table.
- 2lbs Yukon gold potatoes cut into large 1 inch thick slices
- 1/2 lb carrots ( about 2–3 extra large carrots), sliced into thin, 1/4 inch disks
- 1 cinnamon stick
- 1 cup heavy cream or half and half
- ¼ cup butter
- 1 teaspoon salt, more to taste
- ½ teaspoon granulated garlic,more to taste or add roasted garlic ( mashed first)
- ¼ teaspoon nutmeg
- ¼ teaspoon white pepper
- optional: 1/4 cup-1/2 cup cream cheese or goat cheese
- ¼ cup chopped pecans
- 2 tablespoons butter
Slice carrots into ¼ inch thin disks. ( 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 10 minutes.
Add the sliced potatoes (no need to peel if using thin-skinned yukons) and optional cinamon stick- and again, bring to a boil, covering, simmering on low until both carrots are vey tender, about 20 minutes.
While this is cooking, Make the pecan topping: Melt 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. Set aside.
Drain the potatoes and carrots (save some potato water) and return them to the pot, removing the cinnamon stick. Mash with a potato masher, then whip them bit with the masher, stirring in the butter, milk or cream cream, salt and nutmeg and white pepper. Taste and adjust salt. Add a little hot potato water to loosen if you like.
For extra richness add a little cream cheese or goat cheese.
Serve immediately or keep warm in the oven, covered with foil.
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.
Keywords: mashed carrots, carrot mash, mashed potatoes with carrots,