These Cheesy Mashed Potatoes & Carrots are a simple, delicious perfect side dish to go with any meal. Topped with plenty of melted cheese. . . they’re amazing!
These Cheesy Mashed Potatoes & Carrots may not look like anything spectacular, but they are one of the favorite things my mom made for us growing up. They are comfort food at its finest and they always seem to hit the spot.
I should have posted this recipe years ago, but have just never gotten around to it. It’s not because I haven’t made them in years, but more so because it’s one of my mom’s recipes, which means there really isn’t a recipe for them. She’s made them for years and never really measured. You know, one of those “a little of this and a little of that” kind of recipes.
So anytime I’ve made them I’ve either forgotten to actually measure and keep track of what I do, or I just haven’t gotten photos. But finally I got my act together and am sharing my recipe for this delicious side dish.
These are so simple to make and super versatile which I love. For example you can add more potatoes than carrots or the other way around, you can use change up the cheese you use on top (I think pepper jack would be so good!), add more seasonings of your choice, etc. You really can’t mess these up.
WHAT KIND OF POTATOES ARE BEST TO USE?
Different kinds of potatoes will yield different textures and flavor. Starchy potatoes are the best kind to use for fluffy mashed potatoes, so russet or Yukon gold are the best kind to use.
ONE THING TO KEEP IN MIND . . .
Carrots definitely don’t mash up as easily as the potatoes do which is why I cook the carrots first until they are tender. Then I add the potatoes to the same pan and cook the potatoes until they’re tender. This gives the carrots extra time to cook and become more tender and mash up much easier. Also putting the cooked carrots and potatoes through a a potato ricer first really helps the carrots mash up better, but if you don’t have one it’s fine, a potato masher works great.
A few tips for making perfect Cheesy Mashed Potatoes & Carrots. . .
- Drain well: I usually let them sit in the colander for a couple minutes or so to completely drain.
- Mash by Hand: Use a potato masher or a potato ricer to start. I like to put the carrots and potatoes through my potato ricer first and then use a potato masher after adding the butter, seasonings and milk. Finish them off by using an electric mixer and beat them on medium speed for about 30 seconds, until light and fluffy. Avoid over-mixing them because they can turn gummy and starchy.
- Butter is a must. There are times when you can skimp on butter, but this is not one of them. I always use salted butter, but feel free to use unsalted if you’d like. Butter helps give a creamy, buttery texture.
- Heat Your milk. This keeps the potatoes hot and absorbs better. Make sure you add the milk a little at a time to get the consistency you want.
- Seasonings. Add more salt and pepper to taste if needed and/or any other seasonings you love.
What should I serve these along side?
These Cheesy Mashed Potatoes & Carrots go well with pretty much anything. . .grilled and/or baked chicken, pork, meatloaf, meatballs, steak, pot roast, etc. Honestly I can’t think of anything they’d wouldn’t go well with.
- 4 to 5 medium size carrots, peeled and cut into small pieces
- 4 large russet potatoes, peeled and cut into small chunks
- 5 tablespoons butter
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1/4 teaspoon Lawry’s seasoning salt
- 1/3 to 1/2 cup milk, warmed
- 1 1/2 –2 cups Grated cheddar cheese
- In a large pot, cover the carrots with water. (*Make sure you fill it with enough water so when you add the potatoes they will be covered too.) Bring to a boil and cook carrots until tender (about 15-20 minutes).
- Add potatoes to the same pan and continue boiling carrots and potatoes together until potatoes are fork tender (about another 15 to 18 minutes) .
- Drain potatoes and carrots in a colander and return to the large pot. Mash with a potato masher until mostly mashed (*see tips section). Add butter, pepper, salt and Lawry’s seasoning and continue mashing with the potato masher, adding milk a little at a time until desired consistency is reached. Use a hand mixer and continue mixing on medium speed for just about 30 seconds to get them light and fluffy. (*You may still have small pieces of carrots, that’s ok!).
- If needed, add more salt and pepper to taste.
- Spread evenly into a buttered casserole dish/baking pan.
- Top with grated cheese. Bake at 350 for 15 to 20 minutes or until cheese is melted and potatoes are completely heated through. Sprinkle with paprika if desired.
- Serve immediately. Store in refrigerator once cooled.