Best 3 Potato And Carrot Mash Recipes
Potato and carrot mash is a classic side dish that is enjoyed by people of all ages. It is a simple yet delicious dish that can be made with just a few ingredients. The combination of potatoes and carrots creates a smooth and creamy texture, while the addition of butter, milk, and seasonings adds flavor and richness. Potato and carrot mash is a versatile dish that can be served with a variety of main courses, including roasted chicken, grilled fish, and pork chops. It can also be used as a filling for sandwiches, wraps, and empanadas. With its simple preparation and delicious flavor, potato and carrot mash is a favorite dish that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SUNNY'S EASY BBQ BRAISED BRISKET WITH SWEET POTATO AND CARROT MASH
Provided by Sunny Anderson
Categories main-dish
Time 5h40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Coat the brisket on all sides with the rub and actually rub it in. Pull out a length of plastic wrap for the brisket and drizzle some oil where you plan to place the brisket. Place the brisket on top and drizzle the top with oil. Wrap tightly and rest at room temperature for 2 hours. If you are making this ahead of time, you can refrigerate, then rest on the counter for 2 hours before braising.
- Add 2 tablespoons of oil to a large Dutch oven over medium-high heat. When the oil begins to swirl, add the brisket and sear on all sides until browned, 3 to 4 minutes per side. Remove to a plate.
- Add the onions, carrots and potatoes to the pot and cook for a few minutes to coat them in the fat and get a bit of color. Make the contents of the pot as level as possible, toss in the garlic, then place the seared brisket on top of the vegetables.
- Stir together the BBQ sauce and stock in a medium bowl. Add to the pot around the brisket, being careful to only fill halfway up the brisket, leaving a bit of the seared meat above the liquid line (you may not use all the liquid). Raise to a boil and lower to a low simmer. Cook, covered, for 2 to 3 hours without peeking, until the brisket is tender!
- Remove the brisket from the pot to a plate and cover gently with aluminum foil. Remove the vegetables from the pot with a slotted spoon and place in a food processor. Blitz until smooth, adding liquid from the pot if needed for texture. Use the remaining liquid as a sauce for the brisket, if desired. Transfer the mash to a bowl and fold in the parsley. Serve with the sliced brisket and additional sauce.
BAKED POTATO AND CARROT MASH
Provided by Roy Finamore
Categories Milk/Cream Mixer Potato Side Bake Thanksgiving High Fiber Carrot Fall Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place carrots and 1/3 cup water in 8x8x2-inch baking dish. Dot carrots with 2 tablespoons butter; sprinkle with salt and pepper. Place carrots and potatoes in oven; bake 30 minutes. Stir carrots and pierce potatoes with fork in several places. Bake until carrots and potatoes are tender, about 50 minutes longer. Using ricer, press carrots into large bowl, scraping in any juices from baking dish. Halve potatoes. Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots. Using electric mixer, beat in 4 tablespoons butter, then sour cream, warm half and half, and chives. Season with salt and pepper.
- Butter 13x9x2-inch oval baking dish. Spread potato mixture in dish, swirling mixture to create peaks. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Bake in 350°F oven until heated through and brown in spots, about 25 minutes (35 minutes if chilled).
Tips:
- Choose starchy potatoes, such as Russet or Yukon Gold, for a smooth and creamy mash.
- Scrub potatoes and carrots thoroughly before boiling to remove any dirt or debris.
- Boil potatoes and carrots separately to prevent the carrots from overcooking.
- Drain potatoes and carrots well before mashing to avoid a watery mash.
- Use a potato ricer or masher to achieve a smooth and lump-free mash.
- Add warm milk, butter, and seasonings to the mashed potatoes and carrots while they are still hot to create a creamy and flavorful dish.
- Garnish the mashed potatoes and carrots with fresh herbs, such as parsley or chives, for a pop of color and flavor.
Conclusion:
Potato and carrot mash is a simple yet delicious side dish that can be enjoyed with a variety of main courses. It is a great way to use up leftover potatoes and carrots, and it is also a healthy and nutritious option. With just a few simple ingredients and a few minutes of your time, you can create a delicious and comforting dish that the whole family will enjoy.
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