carrot mash recipe
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Carrot Mash with Ginger & Garlic

The flavors of this terrific side dish are light and refreshing. The perfect accompaniment to grilled meats.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Side Dish, Side Dishes
Cuisine: American, Gluten Free, Primal, Vegetarian
Servings: 4 servings
Calories: 226kcal
Author: Scott G


  • 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.
    carrot mash
  • 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.
    carrot mash
  • Remove from the heat and drain the carrots. Remove any thyme sprigs as well.
  • Mash with a hand masher.
    carrot mash
  • Add in the garlic, ginger and butter. Add in the whipped cream cheese. Mix well.
    carrot mash
  • 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.


Calories: 226kcal