Skip to main content
Epicurious
Bon Appétit

Baked Potato and Carrot Mash

By Roy Finamore

4.0

(5)

Baking the potatoes and carrots before mashing them gives this side a rich, complex flavor. pieces

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/3 cup water
6 tablespoons (3/4 stick) butter, room temperature, divided
3 large russet potatoes (about 2 1/2 to 2 3/4 pounds total)
1 pound carrots, peeled, halved lengthwise if large, cut crosswise into 1-inch pieces
3/4 cup sour cream
1/2 cup half and half, warmed
2 tablespoons chopped fresh chives

Preparation

  1. Step 1

    Preheat oven to 350°F. Place carrots and 1/3 cup water in 8x8x2-inch baking dish. Dot carrots with 2 tablespoons butter; sprinkle with salt and pepper. Place carrots and potatoes in oven; bake 30 minutes. Stir carrots and pierce potatoes with fork in several places. Bake until carrots and potatoes are tender, about 50 minutes longer. Using ricer, press carrots into large bowl, scraping in any juices from baking dish. Halve potatoes. Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots. Using electric mixer, beat in 4 tablespoons butter, then sour cream, warm half and half, and chives. Season with salt and pepper.

    Step 2

    Butter 13x9x2-inch oval baking dish. Spread potato mixture in dish, swirling mixture to create peaks. DO AHEAD: Can be made 1 day ahead. Cover; chill.

    Step 3

    Bake in 350°F oven until heated through and brown in spots, about 25 minutes (35 minutes if chilled).

TagsRusset PotatoPotatoRoot VegetableVegetableCarrotSideDinnerNut FreeGluten FreeVegetarianMake AheadEasyOven BakeFallWinterBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.