MASHED POTATOES AND CARROTS
Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991.
Provided by Sydney Mike
Categories Mashed Potatoes
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
- Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
- Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
- Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
- Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.
Nutrition Facts : Calories 255.8, Fat 10.2, SaturatedFat 6.2, Cholesterol 31.8, Sodium 656.6, Carbohydrate 38.4, Fiber 6.2, Sugar 5.4, Protein 4.6
POTATO AND CARROT MASH
I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.
Provided by France C
Categories Mashed Potatoes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency
Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.9 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.2 g, Sodium 90.5 mg, Sugar 3.7 g
POTATOES AND CARROTS FAMILY-STYLE
Provided by Pierre Franey
Categories easy, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut them into quarters.
- Cut the onion crosswise into very thin slices. There should be about 2 cups.
- Cut the carrots crosswise into very thin slices. There should be about 1 2/3 cups.
- Combine the potatoes, onion, carrots and garlic in a large saucepan or small kettle. Add water to cover, and salt. Bring to a boil and cook about 12 minutes or until tender. Drain saucepan and add the butter, cream, salt and pepper. Using a potato masher, mash the ingredients until they are coarse-fine. Add the basil, chervil and parsley. Blend thoroughly and serve.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 279 milligrams, Sugar 4 grams, TransFat 0 grams
POTATO-AND-CARROT MASH
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.
- Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.
POTATOES AND CARROTS AU GRATIN
I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.
Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
MARBLED POTATOES AND CARROTS
Number Of Ingredients 8
Steps:
- 1. Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add potatoes. Cover and heat to boiling reduce heat. Cook 20 to 25 minutes or until tender drain. Shake pan gently over low heat to dry potatoes.2. While potatoes are cooking, heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling reduce heat. Cook about 15 minutes or until very tender drain.3. Mash potatoes until no lumps remain. Beat in 2 to 3 tablespoons milk in small amounts. Add 2 tablespoons margarine and 1/4 teaspoon salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm.4. Mash carrots until no lumps remain. Beat in 2 to 3 tablespoons milk in small amounts. Beat in 1 teaspoon margarine and the dill weed.5. Spoon potato mixture into half of small serving bowl spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design.1 SERVING: Calories 105 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 2mg Sodium 200mg Carbohydrates 20g (Dietary Fiber 3g) Protein 2g.
Nutrition Facts : Nutritional Facts Serves
MARBLEIZED ROOT VEGETABLE PURéE
Categories Food Processor Potato Side Bake Christmas Thanksgiving Vegetarian High Fiber Pear Carrot Parsnip Turnip Christmas Eve Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 2-quart baking dish. Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to pot. Stir over low heat until excess moisture evaporates, about 1 minute. Add cream and 5 tablespoons butter and mash until smooth. Season with salt and pepper.
- Meanwhile, cook carrots in another large pot of boiling salted water until tender, about 15 minutes. Drain. Transfer to processor. Add 2 tablespoons butter and 1/8 teaspoon nutmeg and puree until smooth. Season with salt and pepper.
- Alternate potato and carrot purees by 1/2 cupfuls in baking dish. Draw knife through purees to marbleize. Melt 1 tablespoon butter. Drizzle over purees. Sprinkle with additional nutmeg. Cover with foil. (Can be made 1 day ahead; chill.) Bake covered puree until heated through, about 35 minutes (or 45 minutes if chilled).
ROASTED POTATOES AND CARROTS
These roasted potatoes and carrots are very easy and tasty.
Provided by Reem Chavez
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
- Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g
MASHED POTATOES WITH CARROTS
Categories Dairy Potato Vegetable Side Christmas Easter Thanksgiving Kid-Friendly Back to School Carrot Winter Christmas Eve Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6-8 servings
Number Of Ingredients 4
Steps:
- Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
- Transfer mashed potatoes to large bowl and serve hot.
MASHED POTATOES AND CARROTS
Provided by Pierre Franey
Categories easy, weekday, one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel potatoes, and rinse well. Cut lengthwise into large cubes.
- Place the potatoes, sliced carrots and onions in a saucepan with water to cover and salt to taste. Bring to a boil and simmer for 12 to 15 minutes or until the potatoes are tender. Drain.
- Meanwhile heat the milk in a saucepan.
- Place the potato mixture through a food mill or a potato ricer. Place into a saucepan, add the butter and mix well with a wooden spoon. Add the nutmeg, cumin and parsley. Add the milk, gradually stirring with a wooden spoon. Check for seasoning and keep warm.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 660 milligrams, Sugar 9 grams, TransFat 0 grams
MASHED POTATOES WITH CARROT
One day, I wanted to make my mashed potatoes more interesting, so I added a carrot and some onion. This delightful dish adds color to any entree and makes an attractive plate.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender., Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well.
Nutrition Facts : Calories 247 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 374mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
MARBLED POTATOES AND CARROTS
Comfort food at its tastiest-homemade mashed potatoes swirled with sweet cooked carrots flavored with dill weed.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 25 to 30 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
- While potatoes are cooking, heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Cook about 20 minutes or until very tender; drain.
- Mash potatoes until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Add 2 tablespoons butter and 3/4 teaspoon salt. Beat vigorously until potatoes are light and fluffy. Cover to keep warm.
- Mash carrots until no lumps remain. Beat in 1/3 to 2/3 cup milk in small amounts. Beat in 1 tablespoon butter and the dill weed.
- Spoon potato mixture into half of large serving bowl; spoon carrot mixture into other half. Pull a small rubber spatula through mixtures to create a marbled design.
Nutrition Facts : Calories 95, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
MASHED POTATOES WITH CARROTS
When it comes to comfort foods, few can beat that perennial American favorite, mashed potatoes. But it's easy to put a more healthful spin on the old spud by adding colorful carrots to the mix. Found on Americasheartland website
Provided by Shirl
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes and carrots together for about 15 minutes,(Don't over-boil them because the consistency becomes too pasty.
- You can leave the potato peels on if you like but we think this works better with red potatoes than with russets.
- Drain the potatoes. Put into a large ceramic or glass bowl. Add the sautéed onion, warm milk, unsalted butter, cream cheese, parsley, garlic, salt and pepper. Mash with a fork, electric mixer or hand blender, or use one of those old-fashioned potato mashers (also called a "ricer").
- In our house we go easy on the salt and heavier on the carrots, adding a couple more to the mix. This recipe is good with any kind of potato, but we prefer red-skinned and leave the peels on.
- Tip: In order to blend the flavors together more thoroughly, put the bowl (make sure it's oven-safe) into a 300-degree oven for ten to fifteen minutes.
Nutrition Facts : Calories 178.3, Fat 8.7, SaturatedFat 5.5, Cholesterol 24.3, Sodium 93.8, Carbohydrate 22.7, Fiber 3.3, Sugar 2.5, Protein 3.4
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