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.
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.
- 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.
- 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.
- First, cut the carrots and potatoes the same size to 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.
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.
- 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.
- 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.
Yes, ensure the potatoes and carrots are the exact sizes so they cook at the same rate.
This is the most common and simplest way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or all solid options that are probably already in your pantry.
If you don't want to peel and boil those vegetables, you can buy packs of frozen cubed carrots and potatoes and cook them until they are soft. Then, follow the directions provided.
- 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!
Carrot Potato Mash
- 1 ½-2 cups baking potatoes, peeled and cut into equal-sized pieces. 2 large baking potatoes
- 1 ½ -2 cups carrots, peeled and cut the same size as the potatoes
- ¼ cup unsweetened, unflavored plant milk
- 2 cloves minced garlic
- ½ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- Peel the potatoes and carrots, and cut into equal-sized pices.
- Preheat the oven to 350 degrees.
- Place potatoes and in a pot, covered with water and add 1 teaspoon salt.
- Bring to a boil, reduce to medium low and cook for 30 minutes or until potatoes and carrots pierce easily with a forl.
- Drain the carrots and potatoes in a colander, and shake it to remove any excess water.
- Transfer cooked carrots and potatoes to a large bowl.
- Add all the other ingredients to the bowl.
- Using an electric mixer, or by hand, ROUGHLY mash the potatoes with the other ignredients.
- Add any variation ingredients for unique flavor (optional).
- Add salt and pepper and taste.
- Adjust for personal preference.
- Trasnfer to ramikins, an 8x8 pan, or double the recipe and bake in a 9x13ich pan.
- Cook for 30 minutes, uncovered, unitl brown on top.
- Cut potatoes and carrots into equal sizes to cook evenly.
- Leave skins on the potatoes if chosen.
- Try different flavor variations: ½ cup dill and 1 large shallot minced, ½ cup cilantro, 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.
- Using a hand masher works if you don't have an electric mixer. The goal is for a creamy texture with chunks of potatoes and carrots. Although if you prefer it more creamy, add more plant milk. And bake according to the instructions.
- Make the carrot potato ahead of time, and bake when ready.
- The recipe lasts in the refrigerator for up to 5 days.
- For the best results, freeze the carrot potato mash recipe before it is cooked. Then, thaw completely and cook as directed.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂