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Baking the potatoes and carrots before mashing them gives this side a rich, complex flavor.
- 1 pound carrots, peeled, halved lengthwise if large, cut crosswise into 1-inch pieces
- 6 tablespoons (3/4 stick) butter, room temperature, divided
- 3 large russet potatoes (about 2 1/2 to 2 3/4 pounds total)
- 1/2 cup half and half, warmed
- 2 tablespoons chopped fresh chives
Preheat oven to 350°F. Place carrots and 1/3 cup water in 8x8x2-inch baking dish. Dot carrots with 2 tablespoons butter; sprinkle with salt and pepper. Place carrots and potatoes in oven; bake 30 minutes. Stir carrots and pierce potatoes with fork in several places. Bake until carrots and potatoes are tender, about 50 minutes longer. Using ricer, press carrots into large bowl, scraping in any juices from baking dish. Halve potatoes. Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots. Using electric mixer, beat in 4 tablespoons butter, then sour cream, warm half and half, and chives. Season with salt and pepper.
Butter 13x9x2-inch oval baking dish. Spread potato mixture in dish, swirling mixture to create peaks. DO AHEAD Can be made 1 day ahead. Cover; chill.
Bake in 350°F oven until heated through and brown in spots, about 25 minutes (35 minutes if chilled).
Easy Potato-Carrot Mash
It’s really hard to find good-quality and delicious mashed potatoes outside sometimes – they are often the instant kinds, with lots of milk added in it – which made the mashed potatoes overly milky and plain yuck (but I’m picky because I’m not a fan of food with a strong milky taste).
You’ve probably seen this mash before here , but I’ve decided that this mash needs a post on its own – it’s that yummy!
I use floury potatoes as the base – floury potatoes give the mash the fluffiness that I yearn for in my perfect mash. I add in a carrot as it gives the mash a slight sweetness and makes it more colourful and appealing. Cream/milk and butter are added to make the mash richer and more flavourful – but not a lot to make the mash flood in a layer of oil or milky yuckiness. Parmesan cheese is also freshly grated in to add in a different depth of saltiness before the mash is seasoned well with salt and freshly grounded black pepper.
First, peel and cut-up some potatoes and carrot. The carrot is cut into smaller pieces than the potatoes as I find that they are harder to mash than potatoes.
Boil the potatoes and carrot in well-salted water until very tender. Drain and return the potatoes and carrot back into the pot and set over low heat to allow excess moisture to evaporate while you mash them. You can mash about 90% of them and leave 10% as small chunks – it’s really personal preference. Also, I don’t have a proper potato masher – I use a fork to mash (so no worries about you not being able to make this delicious mash if you don’t have a proper potato masher!)
Add in butter, cream/milk, cheese, salt and freshly ground black pepper. Make sure you stir everything up vigorously with the fork so that everything is fully incorporated.
- butter (regular or vegan)
- almond milk (or other milk/milk alternative)
- 3 large carrots, cubed
- 1 large turnip, cubed
- 3 tablespoons softened butter
- ½ teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup white sugar
- 2 eggs
- ½ cup milk
- 2 tablespoons white sugar
- ¼ teaspoon ground cinnamon
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.
The method you should be using for baked potatoes
The Kitchn praised Goddard's method as resulting in super crisp skins and ultra fluffy interiors, claiming the British version of the baked potato is far superior to more common American methods.
If you want to try making your own jacket potatoes, there are a few simple tips to ensure you get it right every time. Joanna Goddard's method calls for you to slice a cross shape into your potato before you put it in the oven, instead of pricking it with a fork as most other recipes suggest. And there's no rubbing the 'taters with olive oil, either. Goddard recommends cooking at 400 degrees Fahrenheit (200 degrees Celsius) directly on the oven rack for quite a long time — 2 hours, in fact. After that, pull it out of the oven, slice even deeper into the cross and bake for another 10 minutes before serving them with tons of butter, salt, and black pepper for an authentic British experience. This method promises that your potato skin will be "cracker-like," and that's a good thing.
Preheat oven to 450 degrees F. Scrub potatoes well and dry. Pierce with a fork in several places. Place potatoes directly on oven rack. Bake for 50 to 55 minutes, or until tender.
Meanwhile, in a large saucepan, cook carrots in boiling water to cover until tender, 15 to 20 minutes. Drain, reserving cooking water.
Cut a thin lengthwise slice off top of each potato. Scoop out pulp, leaving a 1/4-inch- thick shell.
Place potato pulp and carrots in a bowl and mash until smooth. Add sour cream, salt, pepper and nutmeg. Whip until light and fluffy, adding 1 to 2 tablespoons of reserved cooking water.
Spoon potato-carrot mixture into potato shells, mounding generously, or use a large pastry bag fitted with a rosette tip.
Place potatoes in a shallow baking dish just large enough to hold them. Drizzle with melted butter. Bake for 10 to 12 minutes or until potatoes are heated through.
NOTE: Make sure the carrots are very tender when cooked, so they will mash up smoothly with the potatoes.
Mashed Potato Balls Ingredients
- 1 pound (450g) potatoes, boiled with their skin on and chilled
- 2 spring onions, chopped
- 1/2 tsp (2g) garlic powder
- 1/4 tsp chili flakes
- Salt and freshly ground black pepper
- 2/3 cup (70g) cheddar cheese, cut in 1/2 inch (1cm) cubes
- 1 egg, beaten
- Bread crumbs mixture
- 1 cup (60g) panko bread crumbs
- 1/2 tsp (2g) smoked paprika
- 1 tbsp (15g) oil
Potato and Carrot Mash
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.
My kids help me to prepare a lot of our meals so when I say “hidden” I actually mean vegetables that are mashed, pureed or blended into a meal. They know they are there but they could easily not know too.
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
This Potato and Carrot Mash can be used in the same way as regular mashed potato. My Mum introduced it to me and I have actually featured it, on this blog, in one of her recipes “Granny’s Five a Day Pie.”
I recently received a message from a reader saying that she thought the pie was delicious and the potato and carrot mash was a genius idea. Her 3 yr old, who really isn’t keen on his veggies but loves potatoes ate the mash with no issues.
She now mashes a range of vegetables into her mashed potato. Broccoli, cauliflower and avocado have all been mashed with potato with great success.
Messages like this really make my day and are the reason I keep slogging away on this blog! After receiving the message I thought that perhaps this Potato and Carrot Mash deserved its very own post.
Potato and Carrot Mash – Cooking Tips.
Choosing the Correct Potato.
Great mash starts with the correct potato. There is a huge range of potatoes available and they have different properties that suit different cooking methods. To achieve smooth, light and fluffy mash you first need to choose the correct potato.
Higher starch potatoes (such as Russet & King Edward) are the best choice for mash as they fall apart easily when cooked and they absorb flavouring more easily. Waxy potatoes, require more mashing to become creamy which can result in a “gummy” texture.
You want to chop the carrots smaller than the potatoes so that they are nice and soft for mashing. The carrots don’t mash as well as the potatoes and you will have small lumps (see images.) If you want a smoother consistency then you may wish to cook and blend the carrots separately and then combine with the potato when mashing.
Cold butter and milk don’t absorb as well into the potatoes. Gently heat the butter with the milk on the stovetop before adding them to your potato and carrot mash. Or at the very least bring your butter and mash to room temperature.
Have you tried this recipe? I’d love to know what you think. Please rate and leave a comment below or tag me on Instagram or Facebook.
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- 3 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 6 beef short ribs (about 3 1/4 pounds)
- Salt and pepper
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 3/4 cup dry red wine, such as Cabernet Sauvignon
- 2 russet potatoes, peeled and cut into 2-inch pieces
- 4 medium carrots, cut into 2-inch pieces
In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and saute until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker.
Fill steamer basket insert with potatoes and carrots and place over meat. Secure lid and bring to high pressure over medium-high heat reduce heat and cook until meat is tender, about 50 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid.
Transfer vegetables to a bowl with remaining 2 tablespoons butter, and mash season with salt and pepper. Serve short ribs with potato-carrot mash and drizzle with cooking liquid.
Baked Potatoes with Spicy Topping
It was a little cold outside this past weekend and I wasn’t in the mood to head to the grocery store. But I was craving some tasty, hearty comfort food. I looked in the pantry and I had a couple of nice looking russet potatoes and some fresh vegetables (we always keep some fresh vegetables on hand).
This made a spicy one dish vegetarian meal that was absolutely delicious! A baked potato offers an almost endless amount of topping opportunities and maybe best of all it’s simple to prepare. Now sure you could go the boring route and just go with some butter and sea salt. But heck that’s no fun.
A couple of tips to keep in mind in order to make the perfect baked potato - for baking potatoes choose russet potatoes. They look kind of brown and dirty (don’t pick the waxy looking potatoes) but russets are perfect for baking. If you want to make these as a side dish then go for smaller potatoes and if you’re looking to make it a meal go for the larger size. Remember the larger the potato the more area you have to cover with toppings.
For this recipe I used fresh yellow squash but if it is out of season you can try substituting zucchini or corn.