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.
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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.
The bad news first: Bags of prepeeled carrots have no flavor when cooked. The good news: It takes only a couple of minutes to peel and chop the carrots yourself. The trick to Mashed Potatoes & Carrots is using the hot cooking water to loosen the mixture when mashing. The more cooking water, the creamier the potatoes -- completely eliminating the need to add butter and cream for most mashed potato recipes. My cousin Lynda, who loves Mashed Potatoes and Carrots, uses exactly NO butter when making hers. One reader says her young children called these "Golden Glow Potatoes"! These are especially good with meat, like meatloaf, braised meats, even stews. And if you like potatoes mashed with carrots, wait until you try Those Pink Potatoes, which are mashed with what, you say? Beets! More Favorite Potato Recipes
from Kitchen Parade
~ How to Roast Potatoes to Perfection ~
~ "Best Ever" Potatoes & Green Beans ~
~ Rosemary Potatoes ~
~ more potato recipes ~
from A Veggie Venture, my food blog
More Favorite Carrot Recipes
from Kitchen Parade
Creamy Carrot Purée ~
~ "Wonderful" Glazed Turnips & Carrots ~
~ Bourbon-Glazed Roasted Carrots ~
~ more carrot recipes ~
from A Veggie Venture, my food blog
Shop Your Pantry First
~ carrot recipes ~
~ rutabaga recipes ~
~ apple recipes ~
~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~
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11/11/2005
11/11/2005
I find mashing vegetables is a great idea.
My mom has mashed up potatoes and carrots for me since I was little, sometimes adding turnip in too.
Nowadays I mix carrot, potatoes, turnip, sweet potato, squash, and sometimes even parsnip all in together! I use a LOT of butter and pepper, and sometimes have a gravy mix with it. It really helps me try new vegetables, to see what mixes in well.
And I can't believe I'm eating all those vegetables!
as a side note my 8mth old ate more in one meal with these 2 recipes then ever before!
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna