Creamy Mashed Carrots with potatoes, browned butter, toasted pecans and a whisper of nutmeg – a delicious addition to your holiday table.
If you are looking for something a little different to serve as a side dish, these Creamy Mashed Carrots are sure to satisfy!
A whisper of nutmeg makes 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.;)
All together this takes about 45 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, 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.
Cheers!
More recipes you may enjoy
- Roasted Carrots with Tahini Sauce
- Orecchiette with Creamy Carrot Miso Sauce
- Sweet & Spicy Moroccan Roasted Carrots
- North African Carrot Soup with Chermoula
- Moroccan Carrot Soup
Mashed Carrots
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
- Category: vegetarian side dish
- Method: stove top
- Cuisine: Pacific Northwest
- Diet: Vegetarian
Description
Ingredients
- 1 lbs 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 chicken stock or veggie broth (more as needed)
- ¼ cup butter or ghee
- 1 teaspoon salt, more to taste
- 1–2 teaspoons granulated garlic
- ¼ teaspoon nutmeg
- ¼ teaspoon white pepper
- optional: 1/4 cup-1/2 cup cream cheese
Pecan Topping:
- ¼ cup chopped pecans
- 2 tablespoons butter
Instructions
Slice carrots into 1/4-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 for 10 minutes.
Add the sliced potatoes (no need to peel if using thin-skinned) and optional cinnamon stick- with enough water to cover, and again, bring to a boil, cover, simmering on low until both carrots are very tender about 20 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 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, then whip them a bit with the masher, stirring in the butter, salt and nutmeg and white pepper, and optional cream cheese. 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: one cup
- Calories: 215
- Sugar: 4.7 g
- Sodium: 448 mg
- Fat: 7.1 g
- Saturated Fat: 2.7 g
- Carbohydrates: 35.4 g
- Fiber: 4.5 g
- Protein: 4.4 g
- Cholesterol: 10.2 mg
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!