Mashed Potatoes and Carrots

5 from 1 vote

Mashed Potatoes and Carrots are a delicious, nutritious alternative to plain mashed potatoes, with lots of savory flavor and a nice orange color.

Course: Side Dish

Cuisine: Universal

Keyword: carrots, gluten free, mashed potatoes, potatoes, root vegetable, side dish, vegetable sides, vegetables, vegetarian

Special Diet: Gluten Free, Nut Free, Vegetarian

Servings:

Calories: 224kcal

Peel 1 1/2 pounds russet potatoes and cut them into 1/2-inch cubes. Place the cubed potatoes into a medium bowl, and cover with cold water.
Peel 8 ounces carrots, cut them in half lengthwise, then cut each half into 1/4-inch half-moons.
Melt 1 Tablespoon unsalted butter in a large saucepan or saute pan over medium heat. Add the cut carrots, and cook, stirring often until the butter is browned and fragrant, and the carrots are softened and browning on the edges, about 10 minutes.
While you're waiting for the carrots to cook, drain the potatoes and rinse well to remove any excess starch. Add the drained potatoes to the saucepan with the carrots, along with 1/3 cup chicken broth, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Cover and turn the heat down to low. Cook, stirring occasionally, until the potatoes break apart with gentle pressure, about 30 minutes.
Mash the potatoes and carrots with a potato masher, or run them through a potato ricer back into the saucepan. Heat 1/2 cup half and half cream in a microwave-safe measuring cup for 30 seconds. Stir the warmed cream into the potato-carrot mixture. If desired, garnish with chopped chives, parsley, or rosemary. Serve immediately.