Carrot Sweet Potato Mash Recipes

FLUFFY MASHED SWEET POTATOES AND CARROTS

Steps:

• Rinse, peel, and chop potatoes and carrots into large bite-sized pieces (see photo) and add to a large pot or Dutch oven. Cover with water by about 1 inch to ensure they're submerged.
• Bring water to a boil over high heat. Once boiling, slightly reduce heat to medium-high and continue cooking at a slightly less rapid boil for about 10-15 minutes, or until the potatoes and carrots are very tender (they should easily fall off a knife when pierced).
• Drain carrots and potatoes and add back to the pot (or to a food processor or blender for a whipped purée effect). Add butter of choice, minced garlic, ginger, turmeric, and sea salt to taste. Mash (or purée) until smooth. We found a food processor to give the creamiest texture, but mashing works fine, too (it just leaves a bit more texture).
• Add more butter (or a bit of water) as needed to get creamy and smooth. Taste and adjust flavor as needed, adding more butter for creaminess, spices to taste, or sea salt to taste.
• Serve hot. Garnish with additional butter of choice, fresh parsley, and salt and pepper (all optional). Store cooled leftovers in the refrigerator up to 4-5 days.

CARROT-SWEET POTATO MASH

Steps:

• Place carrots and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the applesauce and brown sugar until dissolved. When the potatoes are ready, transfer to a serving bowl and mash until smooth. Then fold in the applesauce mixture and raisins.

CARROT & SWEET POTATO MASH

Steps:

• Put the carrots, sweet potatoes and garlic in a large pan of salted water, bring to the boil, then cook for 12 mins. Add cumin seeds, butter and seasoning, roughly mash, then serve immediately.

SWEET POTATO & CARROT MASH

Steps:

• Put the carrot, sweet potato, apple and stock in a saucepan over a high heat; add 2 cups of water and bring to the boil; reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork and the liquid has reduced; cover with a lid and set aside for 10 minutes.
• Heat the margarine (or butter) in a medium-sized non-stick pan over a medium heat and pan-fry the leek for about 3 minutes or until it softens, then add the onion, garlic and ginger, stirring to make sure that the ginger is mixed through the other ingredients, cook for 2-3 minutes; remove the pan from the heat and transfer the contents of the pan together with the carrot and sweet potato mixture into a food processor and process together until smooth.
• Transfer to a serving bowl, stir through the coriander leaves (and sunflower seeds if including) and serve.

MASHED SWEET POTATOES AND CARROTS

Steps:

• Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper.

BAKED CARROT & SWEET POTATO MASH

Steps:

• Put the veg in a large pan, cover with water and bring to the boil, then put a lid on the pan and cook for 15 mins until really tender. Drain and leave to steam-dry for a few mins. Once completely dry, return to the pan and mash with the cream, nutmeg, cinnamon and plenty of seasoning. Transfer the mash to an ovenproof gratin dish, sprinkle with the breadcrumbs and drizzle with a little olive oil. Can be made the day before and chilled.
• Bake at 220C/200C fan/gas 7 for 35 mins until the top is golden and crunchy, and the mash is piping hot.

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

MASHED CARROT & SWEET POTATO

Steps:

• Peel carrots and cut into serving size pieces.
• Peel sweet potatoes and cut into serving sized pieces.
• Boil each vegetable (separately) until tender.
• Drain vegetables and place into one container.
• Mash together with the butter and spices.