Carrot Mashed Potatoes
Last Updated on March 21, 2025 by Betty Davies
Simple to make with added veggie goodness, these carrot mashed potatoes are a delicious side dish for any night of the week. Perfect for the whole family, they are creamy and buttery, and the carrots add a wonderful sweetness.
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I’ve always been one to add in extra veggies to recipes, and since our daughter started on solids I’m REALLY adding them into everything! This carrot and potato mash is not only delicious, but it’s a super easy way to add extra nutrition to the plate.
This recipe takes no longer to make than regular mash, and made with butter and cream it’s extra tasty. If you are looking for an easy way to incorporate more vegetables into meals, then this is a no brainer!
Great as an everyday potato side dish, the color also lends itself wonderfully to your Thanksgiving or holiday table.
Be sure to try my Mashed Carrot and Parsnips and Carrot and Rutabaga Mash too!
Why you will love this recipe!
- Budget friendly: Made from scratch with affordable ingredients.
- Perfect for all ages: This is a great recipe for baby led weaning and toddlers love it too!
- Make ahead: Make up a big batch and enjoy it over a couple of nights.
- Time saving: This is a great way to get some veggies and potatoes on your plate in one recipe!
- Dietary info: This carrot mashed potato recipe is gluten-free and vegetarian.
Ingredients
- Potatoes: Starchy potatoes like Russets are perfect for this mashed potato recipe. Yukon Golds will work well too.
- Carrots: Peel and chop the carrots and then add to the pot of potatoes to cook them.
- Cream and butter: For a rich and delicious mash.
- Salt and black pepper
How to make mashed potatoes with carrots
Be sure to scroll down for the full recipe!
- Boil the potatoes and carrots and drain (photo 1).
- Melt the butter and warm the cream (photo 2).
- Mash everything together (photo 3).
Recipe Variations
It’s easy to add your own twist to this recipe! Add some minced garlic into the butter and cream for a delicious garlicky taste, or stir in some fresh herbs like chives or parsley.
Serving Suggestions
This carrot potato mash is a super versatile side dish and accompanies so many everyday mains. It’s also perfect to use as a topping for a pie! Try it with some of these easy weeknight dinners:
Make Ahead, Storage and Reheating
This mash can easily be made ahead of time and it will keep well, covered in the fridge for 3 to 4 days. Reheat it in a pot on the stovetop on a low heat, with a little milk, stirring til warmed through.
Frequently Asked Questions
For this recipe it’s best not to skip the peeling of the potatoes and carrots so that you get a nice smooth texture.
I love adding 35% cream to my mash for a more indulgent taste, but you can use milk or half and half if you prefer. You can also half the amount of butter to reduce fat and calories.
If you use baby carrots, you can skip the peeling and chopping! Baby carrots will take less time to cook though, so wait til the potatoes have been boiling for about 10 minutes before adding the to the pot.
This carrot and potato mash recipe is such an easy way to get more veggies into your day! The butter and cream make it that little bit more indulgent and perfect to serve up for holiday dinners, as well as everyday!
Recipe Notes and Tips
- Don’t cut the potatoes too small or they will easily become overcooked and waterlogged.
- Start the potatoes cooking in cold water and bring up to a boil, add the carrots when the water is boiling. This will ensure that everything is evenly cooked through.
- The cream and butter should be warm, this makes it easier for the potatoes to absorb.
- Once mashed, taste for seasoning and adjust to suit your tastes.
More Mashed Potato Recipes
Carrot Mashed Potatoes
Equipment
Ingredients
- 1½ pounds potatoes Russets work best (700g)
- 2 large carrots
- 2 tablespoons salted butter
- ¼ cup cream (35%) (60ml / 4 tablespoons)
- ½ teaspoon salt
- a few pinches of black pepper
Instructions
- Peel the potatoes and cut into equal sized chunks. Place in a large pot of cold salted water and bring to a boil.1½ pounds potatoes
- While the potatoes are coming to a boil, peel the carrots and cut into thick rounds.2 large carrots
- Once the potatoes are boiling add in the carrots. Boil for around 20 minutes til tender.
- Drain the carrots and potatoes once cooked and set to one side.
- Place the butter, cream, salt and pepper into empty pot and place on a low heat to melt the butter and warm the cream.2 tablespoons salted butter, ¼ cup cream (35%), ½ teaspoon salt, a few pinches of black pepper
- Place the potatoes and carrots in the cream and butter and mash everything together.
- Taste and adjust seasoning if needed. Serve.
Notes
- Don’t cut the potatoes too small or they will easily become overcooked and waterlogged.
- Start the potatoes cooking in cold water and bring up to a boil, add the carrots when the water is boiling. This will ensure that everything is evenly cooked through.
- The cream and butter should be warm, this makes it easier for the potatoes to absorb.
- Once mashed, taste for seasoning and adjust to suit your tastes.
