Mashed Carrots and Potatoes
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- 1 lb carrots, scrubbed, sliced into thin, 1/4 inch disks
- 1 lb thin-skinned potatoes, sliced 1/4 inch thick ( feel free to sub more carrots or parsnips)
- optional: 1 cinnamon stick
- ——-
- 1/2 cup broth (veggie or chicken), or sub milk.
- 2-3 tablespoons butter or ghee
- 1 teaspoon salt, more to taste
- 1 teaspoon granulated garlic
- ¼ teaspoon nutmeg
- ¼ teaspoon white pepper
- optional: 1/4 cup sour cream, heavy cream or creme fraiche
- ¼ cup chopped pecans
- 1-2 tablespoons butter
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Preparation
Step 1
Scrub the carrots and slice them into 1/4-inch thin disks. No need to peel. (Don’t cut any thicker or they will cook slower than the potatoes.) Place them in a large pot covered with 3 inches of water. Bring to a boil, cover, then simmer for 10 minutes.
Step 2
Add the sliced potatoes (no need to peel if using thin-skinned) and optional cinnamon stick- to the same pot, bring to a boil, cover, and simmer on low until both carrots and potatoes are very tender about 10-15 more minutes.
Step 3
While cooking, make the pecan topping: Melt the butter in a small skillet over medium heat. Add the pecans, toasting them lightly while letting the butter brown just lightly until golden and fragrant. Set aside.
Step 4
Drain the potatoes and carrots and return them to the pot, removing the cinnamon stick. Mash them with a potato masher, adding the broth and butter, then whip them a bit with the masher, add salt, garlic powder, nutmeg and white pepper, and optional sour cream.
Step 5
Taste and adjust salt. Add more broth to loosen if you like.
Step 6
Place into a serving dish, or baking dish and with the back of a spoon, make a “well” or valley – this is where you will pour the toasted nuts and brown butter.
Step 7
Serve immediately or keep warm in the oven, covered with foil.
Step 8
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