Mashing It Up!
Mashed Potatoes & Carrots and
Mashed Rutabagas & Apples

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 & Carrots ♥, a magical family favorite, just potatoes and carrots mashed together requiring virtually no added fat.

"Wow, the potatos and carrots were delish ..." ~ Chelle
"Really tasty!" ~ Anonymous

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!


Hands-on time: 15 minutes
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.

NUTRITION INFORMATION Per half cup: 86 Calories; 2g Tot Fat; 16g Carb; 4g Fiber; 35mg Sodium; 6mg Cholesterol; 12g Sugar; 1g Protein. WEIGHT WATCHERS POINTS Old Points 1 & PointsPlus 2 & SmartPoints 4
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 15 minutes
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.

NUTRITION INFORMATION Per Half Cup: 91 Calories; 2g Tot Fat; 17g Carb; 4g Fiber; 73mg Sodium; 5mg Cholesterol; 4g Sugar; 3g Protein. WEIGHT WATCHERS POINTS Old Points 1 & PointsPlus 2 & SmartPoints 3
ALANNA's TIPS "Water to cover" is kitchen code for estimating how much water will be required for cooking. The tricky bit is that time efficiency demands the estimate be made before the potatoes (or whatever) are ready. The trick, thus, is to know that "water to cover" is an estimate and "good enough" is great. 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

(hover for a description, click a photo for a recipe)
Garlic Mashed Potatoes Smashed Potatoes & Broccoli Casserole Confetti Potato Salad
~ more 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

(hover for a description, click a photo for a recipe)
Rustic Mashed Sweet Potatoes & Carrots Laura's Healthy Carrot Soup Baked Cabbage Wedges
~ more 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

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~ Mashed Rutabagas & Apples ~

© Copyright Kitchen Parade 2005, 2007, 2011, 2015 & 2016

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous7/22/2007

    When the kids were young they (especially Scott)loved Golden Glow potatoes - carrots and potatoes cooked together. Sometimes I just mashed them but they loved it when I riced them because they seemed to absorb gravy better.


  2. Does everyone agree, Golden Glow is the new name?!


  3. Anonymous8/10/2008

    I am a VERY picky eater...
    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!

  4. wow the potatos and carrots were delish. I just stumbled across you blog yesterday and made the pork with hoisin sauce aswell. I'm sure more of your recipies will be on my table. Thanks!
    as a side note my 8mth old ate more in one meal with these 2 recipes then ever before!

  5. Anonymous3/04/2011

    Got Potato, Spinach, Peas, Carrots and Broccoli in the pan at the moment for my mash. I mainly do it because I don't have enough pans (still a student) but damn is it tasty.

  6. Anonymous12/22/2013

    Add some dill! Really tasty!

  7. Anonymous11/14/2014

    I like to mash potato,carrot and onion together-amazing flavor and i have lost 16 lbs eating this mix once per day1


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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