potato carrot mash

Today I have a joke for you, as told by Harrison.

Harrison: Knock, knock.
You: Who’s there?
Harrison: Orange
You: Orange who?
Harrison: Orange you glad there’s carrots in your potatoes?!

Hahahahahahahaha!

Oh wait. Sorry. Harrison just informed me that he would never, ever tell a joke like that. His joke would instead go like this:

Harrison: *glares at you*
You: Um, hi. Can I help you?
Harrison: *walks away*

That’s more like it.

Harrison actually was interested in these carrot potatoes when I made them. But it wasn’t so much in a “oh wow those look yummy” kind of way. It was more of a “hurry up and get out of my kitchen so I can go to sleep on that pile of oven mitts ” kind of way.

He really doesn’t know what he’s missing. These potatoes are sooooo good. You can actually barely taste the carrots, but having them in there made me feel approximately 30% less guilty about eating six servings of mashed potatoes over the course of two days. Carrots cancel out the calories from the potatoes. Right? Just as they do in carrot cake? Right.

Potato Carrot Mash
Recipe adapted from Epicurious
Makes 6-8 servings
Printable recipe

Ingredients

  • 3 lbs of Russet potatoes, peeled and sliced
  • 3/4 lbs carrots, peeled and sliced
  • 3/4 cup soy creamer
  • 3 tablespoons of Earth Balance Natural Buttery Spread
  • Sprinkle of sea salt
  • Sprinkle of fresh ground black pepper

Start off by peeling and slicing the potatoes and carrots. Don’t go crazy over the size, just keep the pieces around 1-2″ inches.

 

Fill two medium saucepans with water and a dash of salt, and bring them to a boil. Cook the potatoes in one pot and the carrots in the other for 25 minutes, until both are tender.

Drain the carrots and potatoes and return them to their original pots.

Use a hand mixer to mash up the carrots

 

And then add the creamer and Earth Balance to the potatoes and mix those up really well, too.

 

Spoon the carrots into the potato pot, sprinkle on some salt and pepper

 

And mix it all together.

Orange you hungry now?

 

Okay, okay. I’ll stop.

10 thoughts on “potato carrot mash

  1. my mom makes something like this for Thanksgiving, it’s delicious. I love Harrison’s jokes. Also love how he is glaring at you from a box.

    Carrots cancel calories totally. Just like no matter how much peanut butter you put on celery, the calories are void.

  2. This looks so good. It’s a bit like the Dutch ‘Hutspot’; Mashed potatoes, carrots and onions. I never liked Hutspot, but this recipe and these photo’s make me want to give it another try.

  3. You know, its early Tuesday morning after a long weekend. It could be the fact I’m still have asleep but I giggled at the joke :)
    And I, being a huge potato lover totally agree that the carrots should cancel out 6 servings of mashed potato lol. I’ll have to give this a go next time I make mashed potato!

  4. Any particular reason why you didn’t just boil the potatoes and carrots in the same pot? I only ask because although my husband “does the dishes” he conveniently forgets to do pots and pans… since I am allergice to washing dishes I try to use as few as possible!

    • Hi Amanda! I took the advice of the commenters from the original recipe over at Epicurious. A couple of them suggested cooking the potatoes and carrots separately so that one doesn’t take on the flavor of the other. But others said they cooked them together and it was still good, so if you try it all in one pot please let me know how it turns out!

  5. Hehe, this post made me giggle! I am sure my cats would love this mash and I happen to have half a dozen carrots in the fridge that need using up, thanks for this recipe!

  6. Pingback: Potato Carrot Mash | Uzani

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