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A spoonful of mashed cheesy carrots and potatoes hovering over the dish of them

Cheesy Mashed Potatoes & Carrots

  • Author: Jodi
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes total
  • Total Time: 23 minute
  • Yield: 8 to 10 servings 1x


  • 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 1/22 cups Grated cheddar cheese


  1. 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).
  2. Add potatoes to the same pan and continue boiling carrots and potatoes together until potatoes are fork tender (about another 15 to 18 minutes) .
  3. 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!).
  4. If needed, add more salt and pepper to taste.
  5. Spread evenly into a buttered casserole dish/baking pan.
  6. 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.
  7. Serve immediately. Store in refrigerator once cooled.
  • Category: Side Dishes