Carrot Potato Mash

5 from 5 votes

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 falvors to this carrot potato mash recipe! You'll never eat plain mashed potatoes again.

Prep Time15

Cook Time30

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 29kcal

Author: Kathy Carmichael

Ingredients

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

Instructions

Peel the potatoes and carrots, and cut into equal-sized pieces.
Preheat the oven to 350 degrees.
Place potatoes 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 fork.
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 ingredients.
Add any variation ingredients for a unique flavor (optional).
Add salt and pepper and taste.
Adjust for personal preference.
Transfer to Ramkins, an 8x8 pan, or double the recipe and bake in a 9x13-inch pan.
Cook for 30 minutes, uncovered, unitl brown on top.

Notes

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 sautéed.
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. However, add more plant milk if you prefer a creamier texture. 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 entirely and cook as directed.

Nutrition