Carrot Potato Mash

If you're looking for a savory and delicious new take on mashed potatoes, you have to try this carrot potato mash! Instead of plain mashed potatoes, add a variety of flavors to this carrot potato mash recipe! You'll never eat plain mashed potatoes again.

I love mashed potatoes; however, carrot potato mash is in a league of its own! I'm always playing with new potato recipes because I'm a professed potato fanatic. So, I combined some of my favorite ingredients, mashed them, and baked the carrot potato mash for a savory side dish I served with Vegetable Strudel.

Jump to:

• Recipe Ingredients
• Ingredient Substitutions
• Recipe Instructions
• Ingredient Variations
• Recipe FAQs
• Tips
• 📖 Recipe

When my sister and I were younger, my mom was a magician with vegetables. She used to hide vegetables, so we ate more vegetables without having a clue. She was classic for throwing shaved carrots into casseroles, soups, and salads.

Similarly, this carrot potato mash combines whole foods to create a savory side dish the entire family will love.

Recipe Ingredients

• Potatoes: I used peeling baking potatoes because they are starchy and perfect for this carrot potato mash. A cooked potato has very high levels of umami compounds, molecules that stimulate a "pleasant savory taste" in most plant food sources.
• Carrots: Carrots taste tender and savory-sweet, and if you boil them for the right amount of time, they're not mushy.
• Plant Milk: I used unsweetened, unflavored oat milk. Be sure to use unflavored and unsweetened plant milk.
• Garlic Powder: Garlic powder is dried, ground garlic, and adds a savory component.
• Onion Powder: Onion powder is dried, ground onion with a savory taste.
• Nutritional Yeast: Nutritional yeast has a unique savory flavor that resembles cheese, making it an excellent alternative for adding flavor without salt, sugar, or fat. Some people say it adds a nutty flavor to foods. It can add more texture to cold dishes like salads and yet turns creamier when added to hot dishes.
• Garlic: Minced fresh garlic meshed with hot potatoes and carrots creates a warm deep umami flavor.

Ingredient Substitutions

• Use any starchy potatoes. You can leave the skins on if you choose. I removed the skins.
• Instead of carrots, try parsnips.
• Substitute 1 tablespoon of onion powder with one medium chopped onion. For the best onion flavor, use frozen chopped or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals ¼ cup minced raw onion.
• Use jarred garlic if you don't have fresh.

Recipe Instructions

First, cut the carrots and potatoes to the same size so they cook at the same rate. As a result, the carrots and potatoes are cooked perfectly without being mushy. No one likes mushy carrots or potatoes.

Then, boil the potatoes and carrots until tender. Test this by poking the potatoes and carrots with a fork, paring knife, or skewer to determine readiness. If the utensil slides easily to the center, the potatoes are done.

Usually, this takes about 30 minutes. However, the time is cut in half if you cube the potatoes and carrots. Or, if the pieces are larger, add time.

Once cooked, drain the carrots and potatoes in a colander and shake them out to remove any excess water.

Next, combine the cooked carrots and potatoes with all the other ingredients and roughly mash them together using an electric mixer or by hand. Do not mash like thin mashed potatoes; the consistency should be chunky and creamy.

Ingredient Variations

For some variety, I love adding different variations to this carrot potato mash recipe. Although I love carrot potato mash plain, adding combinations to the base recipe creates various flavors for unique recipes every time.

And you can cook it in various ways based on how many people you plan to serve.

For instance, I added fresh dill and shallots and cooked the carrot potato mash in ramekins for my husband and me, and I froze the rest.

Flavor Suggestions

• ½ cup dill and 1 large shallot minced.
• ½ cup cilantro and 1 chopped jalapeno.
• ½ cup parsley and 1 lemon juiced and zested.
• ½ cup basil and ½ roasted red pepper, diced.
• 2 Tablespoons chopped rosemary, 8 ounces mushrooms, and ½ cup onion sauteed.

Cooking Options

• Place in small or large ramekins depending on the amount and number of servings.
• Cook in an 8x8 square pan.
• Double the recipe and cook in a 9x13 in pan.

Cook at 350 degrees for 25-30 minutes until heated through and brown on top.

Recipe FAQs

Tips

• Hand mash or use an electric mixer, but only roughly mash. The carrot potato mash recipe cooks a second time in the oven and is meant to be somewhat chunky. The texture should be creamy with chunks of carrots and potatoes.
• I used an electric mixer and mashed the potatoes and carrots with the electric mixer without turning it on by hand. Then, I added the other ingredients.
• Shake the colander to remove excess water when draining the carrots and potatoes.
• I love dill, so I chose the dill and shallot combination to make the potato carrot mash this time.
• Make this recipe ahead of time, and then bake it when ready to serve.
• Carrot potato mash stays fresh for up to 5 days in the refrigerator.
• Freeze uncooked carrot potato mash in individual containers or a freezer-safe pan, thaw completely and then cook when desired.

Instead of plain vegan mashed potatoes, add a little variety to make a carrot potato mash recipe you will love. Add various additions to enjoy a unique recipe each time.

If you love this carrot potato mash recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe