Potato and Carrot Mash

5 from 17 votes

A delicious side dish, pie topper or baby puree.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Western

Servings: people

Calories: 193kcal

Author: Amy

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

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.

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.

Nutritional information is a rough estimate only, calculated using an online calculator.