My Favorite Mashed Potatoes

Does anyone really need another mashed potato recipe?  Maybe, maybe not!  What I do know is that these are my very favorite mashed potatoes – made with carrots, the way my grandma used to make them.  I love the extra pop of color (and the added nutrition) from the carrots, and my kids love the way they taste.

This has been one of my most requested recipes (in real life) – from family, and friends.  So if you’re in a rut with your current mashed potato recipe, give this one a try!

Mashed Potatoes Adapted from my grandmother

1 – 5 pound bag yellow/gold potatoes, peeled, washed, and cut into chunks

1/2 a bag of baby carrots

1 – 8 ounce package cream cheese

1 stick of unsalted butter

2 – 3 teaspoons coarse kosher salt (usually 2 1/2 teaspoons is perfect for me)

Freshly ground pepper, to taste (I use at least 200 grinds of fresh ground pepper)

In a large stockpot, add the potatoes and carrots – fill the pot with enough water to completely cover the potatoes and carrots.

Place on the stove, and cook on medium high heat – 5/6, until the potatoes and carrots are fork-tender. About 30 minutes, give or take.

Pour the potatoes and carrots into a colander set above a sink. Then pour the potatoes and carrots back into the hot stockpot (without their water). Return to the burner, and heat on medium high heat (5/6) mashing the potatoes and carrots (carefully, the steam can burn!) for just about 1 – 2 minutes, to get some of the extra moisture to evaporate.

Turn off the burner, and add the cream cheese and butter to the potato/carrot mixture, and mash. Continue mashing, adding the salt and pepper, to taste.  Once they’re mashed until smooth, and seasoned to taste, they’re ready to serve.

*If dinner isn’t ready, but the mashed potatoes are finished, I put a lid on the pot and they’ll hold for about 30 minutes.

Serve!  Store any leftovers in a covered container in the refrigerator for 4-5 days.

Rosemary Oven Roasted Potatoes

This is the before photo – doesn’t it look yummy?!

And here is the after photo – the rosemary looks a little spent, but the potatoes are gorgeous!

My kids love these potatoes more than French fries, and they’re requested most often when we have burgers.  However, they would be equally delicious along side some eggs and bacon, roasted chicken, or a nice steak.

Rosemary Oven Roasted Potatoes

10 golden yellow potatoes, washed, peeled, and cut into large cubes/large wedges

3 Tablespoons good olive oil (or enough to coat the potatoes)

1 spring fresh rosemary, chop half the leaves – keep the branch!

salt & pepper to taste

Preheat the oven to 425 degrees.  Line a large rimmed baking pan with foil.

Place the potatoes on the foil-lined pan and drizzle with olive oil.  Toss with salt & pepper to taste, and sprinkle with the chopped rosemary leaves.  Top the potatoes with the remaining rosemary sprig.

Bake for about 40-50 minutes, or until the potatoes are as brown as you like!