Imagine a side dish that transforms the humble mashed potato into a culinary masterpiece that will have your dinner guests begging for seconds! This Carrot Mashed Potatoes with Pecans recipe is not just another boring potato dish - it's a creamy, nutty, and vibrant sensation that elevates comfort food to an art form. By blending sweet carrots with classic potatoes and adding a crunchy pecan twist, you'll create a show-stopping side that's both nutritious and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Comfort Food
Serves: 4 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 cup carrots, chopped
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 cup pecans, chopped
- Salt to taste
- Pepper to taste
Instructions
- Prepare your ingredients by peeling and cubing the potatoes into roughly 1-inch pieces, ensuring they are relatively uniform in size for even cooking. Chop the carrots into small, similar-sized pieces.
- Place the cubed potatoes and chopped carrots in a large pot and cover completely with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook for approximately 15-20 minutes, or until both potatoes and carrots are fork-tender and can be easily mashed.
- While vegetables are cooking, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. Set aside once they become fragrant and lightly golden.
- Drain the cooked potatoes and carrots thoroughly in a colander, then return them to the hot pot to allow excess moisture to evaporate.
- Add butter and warm milk to the potato-carrot mixture. Use a potato masher or electric mixer to blend until smooth and creamy, being careful not to overmix.
- Season the mashed potatoes with salt and freshly ground black pepper to taste, stirring gently to incorporate.
- Fold in most of the toasted pecans, reserving some for garnish. Transfer to a serving dish and sprinkle remaining pecans on top.
- Serve immediately while hot, enjoying the creamy texture and nutty crunch of the pecans.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Cut ingredients uniformly to ensure even cooking and consistent mashing.
- Toast pecans carefully - they can burn quickly, so keep stirring and watch closely.
- Don't overmix the potatoes to prevent a gluey texture; stop mixing once they're smooth.
- Warm your milk and butter before adding to help create a smoother, more integrated mash.
- For extra richness, consider using heavy cream instead of milk.
- Season gradually and taste as you go to achieve the perfect flavor balance.
- Serve immediately for the best temperature and texture.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 22g
Protein: 4g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 30mg
