Mashed Carrots and Potatoes Recipe (2024)

Even better if you cook the veggies in chicken broth/stock - I usually add some rutabaga and thyme and pepper in place of lemon & saffron ..
it's my great grandmother's recipe - great for Thanksgiving with gravy!

This was tasty and popular and easy. The carrots need to be cooked for a little longer than the potatoes, so put them on to boil before the potatoes.

And then IF there any leftovers you fry them up, throw a couple fried eggs on top. :-)

How did you get my grandmother's recipe? Seriously, very similar and so delicious and on winter days she would add a soft boiled egg.

Am I missing something? I think it takes more like 20 minutes to cook potatoes and carrots until very tender, not 5 to 7 minutes .

The Dutch call this wartelstump. One of my family's favorites, we add an onion.Other root and winter vegetables can be substituted. The Irish use cabbage and call it colcannon.

Per the comments about the boiling time difference between potatoes and carrots, you can adjust in different ways.The recipe calls for both to be "cut into chunks" without defining what size they are. Remember, the smaller the pieces the faster they will cook.I cut the potatoes in 3/4" dice, and the carrots in 1/2" dice. That way they match in consistency and texture when boiled for 6 minutes each. Two passes for each through a ricer and they are pretty much perfect.

Shockingly delicious.

I make a similar recipe, but use either rutabagas or celery root instead of carrots.I sometimes use sour cream instead of butter. A great and tasty way to add more vegetables to the plate.

Considering the expense, I found the saffron to be unnecessary funk. Will leave it out next time. I couldn't find creme fraiche and didn't want to invest in a pint of heavy cream I wouldn't use up so used mascarpone. I highly recommend it. But other than that sub I made as directed, just halved the recipe. It invites some creativity but I love the idea of these two root veggies mashed with some sort of decadent dairy...

Oh my gosh this is a great idea. I just whipped it up just now in like 20 minutes including the cutting of the vegies, cut them pretty small so the 5-7 minutes was perfect. They came out tasting better than I could have imagined. And looking just like the picture.

5-7 minutes will not make vegetables cut in “chunks” anywhere near “very tender” but it’s the kind of error that I’d expect from Pete Wells attempting to be a cook.

Tasty combination. And an attractive side dish. Using creme fraiche instead of milk added that certain something.

Very good recipe! I made half of it, using 1 purple and 2 orange carrots and some Dutch yellow potatoes, skins on as they are thin. The purple carrot added a nice shade to the dish. Next time I would use 30-50% more carrots than potatoes for a stronger color.

Anything calling for this much lemon zest will end up tasting...like lemon. My mom uses nutmeg in mashed potatoes and that's what I'll be using instead of lemon zest, which I feel doesn't work at all with potatoes, and certainly not in the amount indicated. Maybe a small peel would have sufficed? Also, can anyone advise on how to make the result fluffy and airy instead of heavy and slimy? Many thanks!

With the exception of the lemon zest (we were unexpectedly out of lemons), I made this as directed, and wow is it good. Personally, I think the small pinch of saffron really sets this dish apart and is an absolute must. While expensive in large quantities, a pinch of saffron is quite inexpensive and reasonably easy to source.

Used cream instead of milk. I usually don't care for mashed potato nor cooked carrots, but this was good.

Potatoes take 20 minutes to boil to mashing consistency. I hope that cooking time can be adjusted in the recipe.

My Irish mom made this with carrots and turnip or parsnip. Potatoes were served separately.

Considering the expense, I found the saffron to be unnecessary funk. Will leave it out next time. I couldn't find creme fraiche and didn't want to invest in a pint of heavy cream I wouldn't use up so used mascarpone. I highly recommend it. But other than that sub I made as directed, just halved the recipe. It invites some creativity but I love the idea of these two root veggies mashed with some sort of decadent dairy...

I encourage cooks to use lots of carrots. My finished product wasn’t nearly as orange as photo. Used a pinch of turmeric which helped

Per the comments about the boiling time difference between potatoes and carrots, you can adjust in different ways.The recipe calls for both to be "cut into chunks" without defining what size they are. Remember, the smaller the pieces the faster they will cook.I cut the potatoes in 3/4" dice, and the carrots in 1/2" dice. That way they match in consistency and texture when boiled for 6 minutes each. Two passes for each through a ricer and they are pretty much perfect.

I followed the recipe and it was absolutely lovely!

I used the thyme version recommended (thank you) to go with the menu for my diner and I added fresh English peas for color, sweetness, and pop. I love this basic simple recipe and I will try the saffron version soon!

The Dutch call this wartelstump. One of my family's favorites, we add an onion.Other root and winter vegetables can be substituted. The Irish use cabbage and call it colcannon.