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Potato and Carrot Mash is a delicious replacement for regular mashed potatoes and a fantastic way to add extra veggies. Perfect as an easy side dish, pie topping or as a tasty baby puree.
Reaching our daily vegetable intake goal can be hard for both children and adults. Although I do believe in exposing children to a range of vegetables, in their natural form, I am also a firm believer of adding "hidden" vegetables into as many meals as I can. I add them to pasta sauces, bolognese, pancakes, smoothies and so much more.
You can't really say that the carrots are "hidden" in this Potato and Carrot Mash, you can see the carrots, but they are in a different form. For potato lovers, this could be a great way to add some veggies
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Reasons to Love This Recipe
- Easy way to add extra vegetables
- Perfect for babies, toddlers and the whole family
- Works as a side dish or pie topping
- Creamy and comforting
Ingredient Information (and Substitutions)
- Potatoes - Use starchy potatoes for the fluffiest mash. Varieties like Russet, Sebago, King Edward or Yukon Golds work best because they break doen easily and create a smoother texture.
Avoid waxy potatoes, they require more mashing to become creamy whicj can result in a "gummy" texture. - Carrots - Make sure to chop them smaller than the potatoes so they soften fully and mash more easily.
- Milk - Whole milk gives the creamiest result, but you can use reduced fat if preferred. For dairy free, use unsweetened plant milk such as oat milk.
- Butter - Adds richness and flavor. You can swap for olive oil if needed for a dairy-free version.
- Seasoning- For adults and older children season with salt and black pepper to taste. For babies under 1 , skip the salt.
Step by Step Instructions
- Prepare Vegetables: Peel potatoes and carrots. Cut the potatoes into large chunks and the carrots into smaller chunks.
- Cook and Drain: Simmer and cook until both the carrots and potatoes and soft and easily pierced with a fork. Drain well and return to the warm pan for a min to allow excess moisture to evaporate.
- Warm Milk Mixture: Gently heat the milk and butter together until the butter has melted and the milk is warm.
- Mash: Pour the warm milk over the potatoes and carrots and use a potato masher to mash until smooth and creamy. Season to taste.
Cooking Tips
- Cut carrots smaller than potatoes so they cook evenly and are nice and soft for mashing.
- Drain well and allow cooked veg to sit in hot pan for a min to avoid watery mash.
- Don't skip warming the milk and butter, cold butter and milk don't absorb as well into the potatoes. At the very least bring your butter and mash to room temp.
- Carrots don't mash as well as potato so if you are looking for an extra smooth mash, blend the carrots separately before mixing with potato.
- Avoid blending potatoes as blending can cause them to become gluey.
Serving Suggestions
Serve this dish as you would regular mashed potatoes.
- a side dish with roast chicken, meatballs, sausages, slow cooker meals and family casseroles.
- a topping for cottage pie, shepherd's pie or fish pie.
- a base for fishcakes or veggie patties
- a soft mash for babies
- as part of a holiday spread, alongside roast turkey, ham or Thanksgiving dinner favorites.
Storage Instructions
- Refrigerate - Store cooled mash in an airtight container in the fridge for up to 3 days.
- Freeze - Use an ice cream scoop to freeze individual portions on a baking sheet. Freeze until solid and then transfer to freezable bags or containers.
- Reheat - Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the texture.
Recipe FAQS
Yes, this mash can be offered from around 6 months, once your baby is developmentally ready to start solids.
Avoid adding salt for babies under 12 months.
Absolutely. Cauliflower, broccoli, parsnip sweet potato or pumpkin all work well mixed into mash.
Usually this happens if the vegetables haven't been drained well enough. Let them sit in the warm pan for a min after draining to help excess moisture evaporate.
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Potato and Carrot Mash
Ingredients
- 200g (around 3 medium) carrots, peeled and cut into 1cm (½ inch) chunks
- 650g (around 4 medium) potatoes, peeled and cut into rough chunks approx. 3-5cm (1-2inch) cubed* See Note 1
- ¼ cup (60ml) milk
- 1 tablespoon (20g) butter
- salt and pepper, to taste
Instructions
- Place the carrot and potatoes in a large saucepan. Cover with water and bring to the boil. Reduce heat, cover and simmer until very tender, around 20 mins.
- Drain well and return the carrots and potatoes to the pan. * See note 2
- In a small saucepan, gently melt the butter and milk together. Add to the potato and carrots and mash until smooth.* See notes 3 & 4
- Season to taste.
Video
Recipe Notes
- Choose a starchy potato that is good for mashing. See above post for suggested varieties.
- Make sure to drain the carrots and potatoes well so that the mash doesn't become watery. After draining, return them to the hot pot for a minute or two to allow any excess moisture to evaporate before mashing.
- Warming the butter and milk will help keep the mash warm and absorbs better.
- The carrots do not mash as well as the potatoes and there will be lumps (as seen in the images). If you wish, you can puree the carrot. Pureeing the potato is not recommended, it will result in a gloopy mash. Puree the carrot separately and add to the potato when mashing.
Iain R
Love it! I add a parsnip as well
Adriana.farinella
Can you freeze potato and carrot maso please ??
Amy Whiteford
Yes, you can! Just let it cool completely, then freeze in portions. It’s great for quick meals—just thaw and reheat when needed.
Sharon
I plan to make to take for Thanksgiving dinner. What’s the best way to reheat? Thanks!
Amy
Hi Sharon, I would just re-heat this like you would normal mashed potato. Here is a guide https://www.marthastewart.com/8179501/how-reheat-mashed-potatoes Enjoy!
Susan McFadden
I have always mashed potato’s and carrots on my plate when I ate stew. It never occurred to me to make that a side dish. I absolutely love it. I cooked the potatoes and carrots separately. Then I removed the carrots from the pot and melted the butter. I heated the butter and milk in the bottom of the pot I cooked the carrots in. First I mashed the carrots in the pot with the butter then I added and mashed the potato. It was delish!
Amy
Delicious! Thanks Susan 🙂
Anna Frost
Delish, and I’m 99% sure our grandaughter is going to love it too. Would you add me to your email list,? For some reason your link wasn’t clicking through for me. [email protected]. Thank you!
Anna Frost
San Francisco Bay Area
Amy Whiteford
Hi Anna, Thanks so much for your comment! I’ve added you to the email list, and you should receive a confirmation email shortly. Please make sure to confirm your address so you’ll be all set to receive updates. If you didn’t get the email, feel free to reach out to me at [email protected], and I’ll be happy to help.
Hope your granddaughter loves the carrot and potato mash!
Christopher James Nuttall
Nice recipe thanks. Should it read 4 medium potatoes in ingredients?
Amy
Yes, 4 medium potatoes 🙂
B. G.
Hello Amy you need to read your ingredients & change the word edit *carrots here I copied what you have written for the sentence that should read potatoes.
▢ 650g (4 med carrots) Potato, peeled and cut into rough chunks approx 3-5cm cubed *
Amy Whiteford
Thanks for picking this up, I appreciate it. I've changed it now.
Granee
I grew up eating this mixed with white sauce to make a semi thick soup. I made it last week. It is my favorite soup. I’m 77 years old so that tells you how old this carrot potato mash/ soup is. We add onion while boiling and a little thyme when all mashed together.
Adele
Can it be frozen and reheated?
Amy
Hi Adele, I haven't actually tested this recipe in the freezer so can't say for sure. I'd allow it to cool and then scoop individual portions onto a lined baking tray. Once hard I'd then transfer it to a freezer-safe container/zip lock freezer bag. Then you have small portions to take out as needed. Thaw overnight in the refrigerator and then reheat in microwave (or stove top).
RoseMarie
My mother made this for us (6 siblings) when we were little.... I'm 76. Just thinking about it today, and plan to make it soon. We loved it. Delicious and healthy!
Amy
Hi RoseMarie, I hope you enjoyed it as much as you did when you were little 🙂
Jase
Great thanks. Just making it now.
Simone
I actually prefer this to regular mash. It was delicious.
Amy
Fab! Glad you liked it, Simone 🙂