Baked Mashed Potatoes With a Carrot Shell

9
Servings
40m
Prep Time
60m
Cook Time
1h 40m
Ready In


"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."

Original recipe yields 9 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Cook carrot slices in boiling water or chicken broth for about 5 minutes. Remove from heat; drain and cool slightly.

Step 3

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.

Step 4

Meanwhile, peel and cube the potatoes. Cook in a medium saucepan (uncovered) in boiling water for 10-15 minutes until tender. Drain.

Step 5

In a mixing bowl, mash potatoes. Mix in eggs, 1/4 cup butter, milk, salt, and white pepper.

Step 6

Spoon mashed potatoes into carrot-lined bowl. Cover with foil. At this point you can refrigerate up to 24 hours if needed.

Step 7

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.

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