Baked Mashed Potatoes With a Carrot Shell
October 19, 2011
"My version of this recipe started with a recipe in a magazine. The original recipe called for carrots, beans, peas, and squash artistically arranged in an ovenproof bowl (as the shell for the mashed potatoes). That seemed so time consuming. I decided to simplify that step and limit the veggie shell to just sliced carrots. You can use any combination of vegetables you like for the shell."
- Serving Size: 1 (188.8 g)
- Calories 174.9
- Total Fat - 7.3 g
- Saturated Fat - 4.2 g
- Cholesterol - 57 mg
- Sodium - 270.4 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 4.2 g
- Sugars - 3.2 g
- Protein - 4.6 g
- Calcium - 41.6 mg
- Iron - 1.2 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.2 mg
Generously butter a 1 1/2 quart ovenproof bowl. Don't skimp here! If you do, the carrots will stick to the bowl when you unmold it onto a plate.
Cook carrot slices in boiling water or chicken broth for about 5 minutes. Remove from heat; drain and cool slightly.
Cover the bottom and sides of the bowl with carrot slices. If using peas, cook the peas and arrange the peas between the carrot slices (using whatever design you like). I prefer to cook the peas and use them as a garnish around the final plated dish.
Meanwhile, peel and cube the potatoes. Cook in a medium saucepan (uncovered) in boiling water for 10-15 minutes until tender. Drain.
In a mixing bowl, mash potatoes. Mix in eggs, 1/4 cup butter, milk, salt, and white pepper.
Spoon mashed potatoes into carrot-lined bowl. Cover with foil. At this point you can refrigerate up to 24 hours if needed.
Bake at 350 for 40-45 minutes or until slightly puffed and the center is hot. Remove from oven; let stand 5 minutes (a must!), then unmold onto a serving plate.
Tips & Variations
No special items needed.