Mashed Carrots

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Recipe: #26308

June 25, 2017

"I had loads of carrots, that needed to be used, and so I thought of mashed carrots as a side. This came out well, although next time I will not add as much stock, as the carrots were a little runny. But these did taste really good!"

Original is 4 servings


  • Serving Size: 1 (41.1 g)
  • Calories 65.9
  • Total Fat - 5.9 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 19.5 mg
  • Sodium - 74 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.5 g
  • Protein - 0.7 g
  • Calcium - 13.3 mg
  • Iron - 0.2 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

NOTE: How much stock and butter you use is optional. It depends on the consistency you prefer*

Step 2

Cut the carrots into even sizes (about 1 inch or 3cm) and boil the carrots in a saucepan of boiling water until they are soft, (or until a fork or knife can be easily inserted in the carrots - boiling will take about 15 minutes.)

Step 3

Drain carrots from the water, and add the carrots back to the saucepan.

Step 4

Add the butter (if using), chicken stock, thyme, salt & pepper.

Step 5

Mash the carrots with a potato masher until smooth. (I used a stick blender).

Step 6

Serve with a sprinkle of nutmeg (if desired) and a little butter if required.


No special items needed.

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