Carrot Bacon Mashed Potatoes Recipes

GOLDEN MASHED POTATOES WITH CARROTS, ONIONS & BACON

Steps:

• In a large saucepan, cover potatoes and carrots with 2 inches of cold water and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels, then crumble when cooled. Discard all but 2 tablespoons of the bacon drippings from skillet; add oil and onion to drippings and sauté 10 minutes or until softened and lightly browned. Stir in thyme; cook 2 minutes longer.
• When potatoes are fork-tender, drain in a colander and transfer mixture to a large bowl. Add buttermilk, butter, and salt; mash with a potato masher until potatoes are smooth, with small flecks of carrot visible. Stir in onions. Crumble bacon over top.

BELGIAN STOEMP AUX CAROTTES (CARROT MASHED POTATOES)

Steps:

• Heat a small skillet over high heat.
• Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
• Remove from heat and set aside.
• Bring a large pot of salted water to a boil.
• Add potatoes and carrots.
• Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
• Drain the vegetables and place them in a salad bowl.
• Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
• Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
• Add cream and nutmeg.
• Season with salt and pepper.
• Toss well and serve.

CARROT & BACON MASHED POTATOES

Steps:

• Heat oil in a medium-sized pot with a tight fitting lid over medium high heat. Add onions and carrots and fry until onion is transparent, about 2 minutes.
• Add water, cover and bring to a boil. Reduce heat to low and simmer for about 5 minutes.
• In the meantime peel potatoes and cut into 1 inch dice. Add to carrots,cover, bring to a boil again and cook over low heat for 30 minutes until vegetables are completely soft and almost all liquid has evaporated.
• If there is some water, cook it off uncovered over high heat, shaking pot to avoid sticking.
• Mash vegetables with a masher.
• Add milk gradually, beating with a whisker until desired consistency. Depending on the starch in potatoes this might require about 1-1 1/4 cups milk.
• Add butter, salt, cayenne and nutmeg to taste.
• If using fried bacon bits, mix one half into vegetables and sprinkle other half on top.

POTATO AND CARROT MASH

Steps:

• Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency

BACON MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.

MASHED POTATOES WITH CARROT

Steps:

• Place the vegetables in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until tender., Drain and place vegetables in a bowl; mash until smooth. Add the cream, butter, salt, pepper and sugar; mix well.

MASHED POTATOES WITH CARROTS

Steps:

• Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
• Transfer mashed potatoes to large bowl and serve hot.