Favorite Christmas Recipe: Mashed Potatoes and Carrots


I made this for the first time at Christmas and I like it far better than regular mashed potatoes.  I tripled the recipe which was far too much.  I will make it just as it is for next year.


  • 4 cups carrots, in 1/4 inch slices (about 1 lbs)
  • 1 lb potato (I used red skin and left the skins on)
  • 2 tablespoons oil
  • 1 cup onion, minced (about 2 small)
  • 3/4 cup water, hot
  • 1-1 1/4 cup milk, hot
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1 pinch cayenne
  • 1 pinch nutmeg
  • 2-3 ounces bacon, diced, fried crisp (optional)


  1. 1
    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.
  2. 2
    Add water, cover and bring to a boil. Reduce heat to low and simmer for about 5 minutes.
  3. 3
    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.
  4. 4
    If there is some water, cook it off uncovered over high heat, shaking pot to avoid sticking.
  5. 5
    Mash vegetables with a masher.  I leave them lumpy for better texture.
  6. 6
    Add milk gradually, beating with a whisk until desired consistency. Depending on the starch in potatoes this might require about 1-1 1/4 cups milk.
  7. 7
    Add butter, salt, cayenne and nutmeg to taste.
  8. 8
    If using fried bacon bits, mix one half into vegetables and sprinkle other half on top

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