This is a classic, comforting side dish. The sweetness of the carrots balances the earthiness of the potatoes beautifully. Here’s a simple and delicious recipe.
Classic Carrot & Potato Mash
*Serves 4-6*
Ingredients
-
700g (1.5 lbs) floury potatoes (like Maris Piper, Russet, or King Edward), peeled and cut into even chunks
-
350g (12 oz) carrots, peeled and sliced into thin rounds (thinner than the potatoes so they cook in the same time)
-
50g (3.5 tbsp) butter
-
60-80ml (1/4-1/3 cup) warm milk or cream
-
A good pinch of freshly grated nutmeg (optional, but classic)
-
Salt and white or black pepper to taste
-
Fresh chopped chives or parsley, for garnish (optional)
Method
-
Cook the Veg: Place the potato chunks and carrot slices in a large pot. Cover with cold, generously salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until both vegetables are completely tender with no resistance when pierced with a fork.
-
Drain & Dry: Drain the vegetables in a colander. Let them sit and steam-dry for 2-3 minutes – this is key to a fluffy, not watery, mash. For an even dryer result, you can return the empty pot to the low heat for a moment to evaporate any remaining water, then tip the vegetables back in.
-
Mash: Add the butter to the hot vegetables and start mashing to your desired consistency. For a completely smooth purée, use a potato ricer or food mill. For a rustic, chunky mash, use a hand masher. Never use a food processor, or the potatoes will turn gluey.
-
Finish: Pour in the warm milk or cream, a little at a time, mashing and stirring until you reach your preferred creamy consistency. Season generously with salt, pepper, and the pinch of nutmeg.
-
Serve: Spoon into a warm serving dish, make a little swirl on top with the back of a spoon, and add a small pat of butter if you’re feeling indulgent. Garnish with fresh herbs.
Tips, Twists & Upgrades
-
The 50/50 Ratio: For a more vibrant colour and sweeter flavour, use equal parts potato and carrot.
-
Roasted Garlic Carrot Mash: Roast a whole head of garlic until soft and squeeze the sweet, caramelised cloves into the mash.
-
Spiced Carrot Mash: Warm the milk/cream with a teaspoon of cumin seeds or a pinch of smoked paprika before adding it to the pot.
-
Cheesy Mash: Stir a generous handful of grated mature cheddar or Parmesan through the hot mash for extra richness.
-
Swede/Carrot Mash (Scottish Neeps & Tatties Twist): Replace half the carrots with diced swede (rutabaga). It’s a brilliant, peppery pairing and a staple with haggis.
-
Vegan/Dairy-Free: Use a good quality vegan butter and an unsweetened plant-based milk or cream (oat milk works very well for its neutral taste and creaminess).
Let me know if you’d like a recipe for a specific dish to serve with this, like a stew, sausages, or a roast.