Want to sneak a few more veggies into your meal? That's what I did recently. I served a broccoli stuffed meatloaf alongside this carrot studded mashed potato side dish and they were both absolutely delicious!
These mashed potatoes are creamy and the carrots add a lovely burst of color and texture. My son is generally not a big fan of cooked carrots so this was the perfect way to serve them for him. Who can say no to a bowl of creamy mashed potatoes?!
I left the skins on my potatoes, but did diced them fairly small so the skin pieces weren't that noticeable - but we like a little "texture" in our mashed potatoes - feel free to peel yours if you prefer smooth! These are simply seasoned to taste with salt and pepper after getting their creamy texture from some cream, milk, and butter. A wonderful side dish to serve alongside any protein.
Mashed Potatoes and Carrots from The Little Kitchen
4 large russet potatoes, peeled, rinsed and diced (about 5 cups)
3 large carrots, peeled, rinsed and diced (about 1/2 cup)
6 TBS butter
1/2 cup milk
1 TBS heavy cream
salt and pepper
- As you are dicing the potatoes and carrots, add them to a large pot. Fill with water (cover the potatoes and carrots by at least a few inches) and add a good dash of salt. Bring to a boil.
- Once it comes to boil, set your timer for 5 minutes. Pierce a couple pieces of potato with a fork, if they break easily they are ready, if not tender enough continue boiling for another 3 - 5 minutes, and check again. Turn off heat once the potatoes and carrots are tender.
- Drain the water and add potatoes and carrots to the bowl of your stand mixer along with the butter. Using a flat beater, mix until butter is evenly distributed and potatoes and carrots are broken up, about 3 minutes.
- Add milk and cream and mix on medium for about 2 minutes until potatoes and carrots are nicely mashed. For creamier potatoes, add more milk and mix longer. Add salt and pepper to your taste.
|Lindsey had to get in on the taste testing too!|