So mashed potatoes are one thing – wonderful comfort food, of course. But once you mash potatoes and carrots together, you just might not go back, especially because Mashed Potatoes & Carrots are naturally light – and need very little, if any, added fat to make them taste rich and luscious.
And don't miss Mashed Rutabagas & Apples, it's a great way to sweeten root vegetables, not with processed sugar but the natural sweetness of fruit.
Mashed potatoes and carrots are easy to imagine, as in, WHY DIDN'T WE DO THIS BEFORE? But mashed rutabagas? You’ll like them too.
Awhile back, our long-time family friend Meryl recommended a favorite of hers, rutabagas glazed with soy sauce, brown sugar and butter. To me, they were, well, okay. A week later, a leftover rutabaga was going to waste in the fridge. I searched for another recipe and am glad of it.
The lesson: Just because you don’t like a food, especially an unfamiliar one, cooked one way doesn’t mean you won’t love it some other way. Don’t give up after the first try!
MASHED RUTABAGAS & APPLES
Time to table: 50 minutes
Makes 5 cups
- Water to cover
- 2 medium rutabagas (about 2 pounds after peeling)
- 3 cooking apples
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup
- Generous salt & pepper
Bring water to boil in a large pot over medium high. Peel rutabagas, cut in a half-inch dice. Add to boiling water, let it return to a boil. Reduce heat to medium, cover and cook until soft, about 20 minutes. Meanwhile, peel (don’t skip this step) and chop apples. Once rutabagas are soft, add apples and cook another 10 minutes. Drain and transfer to a food processor. Add butter and maple syrup, process until quite smooth. Season to taste with salt and pepper.
MASHED POTATOES & CARROTS
Time to table: 45 minutes
Makes 3 cups
- Water to cover (see ALANNA’s TIPS)
- 2 teaspoons table salt
- 1 pound Yukon gold potatoes, scrubbed, skins on
- 1 pound carrots (see TIPS)
- 1 tablespoon unsalted butter
- Kosher salt & pepper to taste
Bring water and table salt to boil in a large pot over medium high. While water heats, dice potatoes in about one-inch pieces. Peel carrots and cut cross-wise in half-inch lengths. Add potatoes, carrots and table salt to water and return to a boil. Reduce heat to medium, cover and let simmer until soft, about 30 minutes. Drain, reserving about a cup of liquid. Mash potatoes, carrots and butter with hand mixer, adding reserved liquid as needed. (It’s possible none will be needed.) Season to taste with kosher salt and pepper.
More Favorite Potato Recipes
More Favorite Carrot Recipes
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