Mashed carrots shouldn’t be relegated to the world of baby food. Especially when they taste THIS good. Let’s make a tasty grown-up version everyone will love: my Carrot Mash with Ginger & Garlic won’t disappoint. I promise. It’s so good.
This Carrot Mash recipe is: Low Carb, Gluten Free, Refined Sugar Free and Vegetarian
Carrot Mash with Ginger & Garlic
What’s not to love about carrots… they’re affordable, tasty and very forgiving in the kitchen. That’s one ménage à trois everybody wants to take part in.
Now mashed carrots are a little different. They’ve gotten a bad rap being fairly synonymous with baby food. Nobody I know really wants to chow down on baby food with dinner. But this carrot mash is unique. It has body, finesse and character.
The body comes from a rough mash of the carrots. I don’t advise using a blender, stick blender or the like. The finesse is introduced with the whipped cream cheese. It makes the mashed carrots lighter and full of air. The character is built through the combination of fresh ginger and robust garlic. When all three elements come together, they become the superhero of side dishes. Mashed carrots have been reborn.
How to make Carrot Mash
Here are some tips to making fantastic mashed carrots:
- Don’t use baby carrots from a bag. They tend to fall apart when boiled.
- After the carrots are peeled, chop them to a relatively uniform size. They will cook more evenly.
- Test your carrots after they have been cooking for 15 minutes to see how far along they are.
- Try not to overcook the carrots. The mash will turn to mush.
- Mash with a hand masher rather than a ricer, blender or stick blender. Chunks are welcomed.
- Use whipped cream cheese. Regular cream cheese is too dense.
- Lightly sauté the ginger and garlic. It still needs to be fragrant.
- Brighten the whole dish with a squeeze of lemon. Deliciousness will abound.
Carrot Side Dish Recipes
I love carrots and it shows. Here are some of my most popular carrot side dishes:
The flavors of this terrific side dish are light and refreshing. The perfect accompaniment to grilled meats.
- 1.5 LBS Carrots Peeled & Chopped
- 2 Cups Water
- 3 Sprigs Thyme
- 1 Tablespoon Garlic Minced
- 1 Tablespoon Ginger Minced
- 1/2 Cup Whipped Cream Cheese
- 1/2 Teaspoon Kosher Salt
- 2 Tablespoons Unsalted Butter
- 1/4 Teaspoon Lemon
Peel and chop the carrots so they are all approximately the same size. This will ensure even cooking.
Add the carrots to a pan with a lid. Add in the water, thyme and a pinch of salt.
Cover and heat over high heat until boiling. Reduce the heat to a simmer and cook for 22 minutes or until fork tender.
While the carrots are cooking, heat the butter in a small skillet until melted over medium high heat.
Add the garlic and ginger to the melted butter. Cook, stirring frequently, for 2-3 minutes. Remove from the heat and set aside.
Remove from the heat and drain the carrots. Remove any thyme sprigs as well.
Mash with a hand masher.
Add in the garlic, ginger and butter. Add in the whipped cream cheese. Mix well.
Taste and adjust the seasoning. Sprinkle a squeeze of lemon. Taste again and see if it needs more lemon.
Serve hot and enjoy.
If you want to add some additional flavors into these carrots, try some cinnamon or freshly ground nutmeg. If you're not into baking spices, add some heat in with cayenne or red pepper flakes.
These will last in the refrigerator for at least a week. To reheat, use a non-stick pan and break-up the carrot mash over low heat. Turn frequently to avoid burning.
Try not to overcook the carrots. The mash will be really watery. Nobody wants a watery mash.
PLEASE NOTE: Nutritional data is supplied by NutriFox and may not be 100% accurate.