Tastes Lovely » Recipes » Cooking Time » 30 Minutes » Healthy Mashed Carrots
by Natalie on November 20, 2014 — updated November 2, 2021 // 43 Comments »
Jump to RecipeJump to Video
5 from 148 ratings
Healthy mashed carrots make a great low carb substitute for mashed potatoes. Creamy, velvety texture that is full of flavor & low in calories.
this recipe
Our Christmas trip to Mexico is now officially 1 month away! But there’s a small problem. Do you know how many starchy, sugary, carby foods are going to be served up between now and then!? Between Thanksgiving next week, and many holiday parties in December, I’m not sure how great Shawn and I are going to be looking in our swim suits by the end of December. It’s like temptation central!
In order to combat this, we are currently off sugar, and trying to avoid carbs. That way, when we indulge at Thanksgiving and holiday parties we won’t feel so guilty. It’s all about balance, right?
For dinners we’ve been eating lots of lean protein and vegetables. One of my favorite side dishes are these healthy mashed carrots! Extremely low carb, and sugar free. They’re a great substitute for mashed potatoes or mashed sweet potatoes. I’ve made mashed cauliflower in the past, and while they taste great and certainly look like mashed potatoes, the texture has never been the smooth and velvety texture of mashed potatoes. Solution? Mashed carrots. You cook them exactly like you would mashed potatoes, and by using an immersion blender they get perfectly smooth and creamy. Just the texture you want.
Unlike bland potatoes, carrots already have a ton of flavor. I just season them with a little butter, chicken stock, salt and pepper and they taste amazing. Plus, you don’t even need to peel the carrots, which was my least favorite part of making mashed potatoes. Just give the carrots a good scrub under the sink, and they’re good to go.
Healthy Mashed Carrots
Servings: 4
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
Healthy mashed carrots make a great low carb substitute formashed potatoes. Creamy, velvety texture that is full of flavor & low in calories.
5 from 148 ratings
Print RecipePin RecipeLeave a Review
Ingredients
- 2 pounds carrots, about 12 large carrots, scrubbed
- 4 tablespoons butter, or more to taste (substitute Earth Balance for vegan)
- 1/2 cup chicken stock, substitute vegetable stock for vegan
- salt and pepper to taste
- 2 teaspoons garlic powder, optional
Instructions
Bring a large pot of water to a boil.
Chop the carrots into even sizes, about 1" pieces. Boil in the water for about 15-20 minutes, or until a knife can easily be inserted and removed from the carrots. Drain the water, and add the carrots back to the pot. Add in the butter, chicken stock, salt, pepper and garlic powder. Mash the carrots using a hand masher until evenly mixed. To get the carrots extra smooth, puree the carrots using an immersion blender or food processor. Taste to see if they need more butter or salt. Serve warm.
Cuisine: American
Course: Side Dish
Author: Natalie
Calories: 170, Total Carbs: 14.5g, Protein: 2.3g, Fat: 12.2g, Fiber: 3.7g, Net Carbs: 11g
Did you make this recipe?Please Leave a comment and give this recipe a rating!
30 Minutes Fall Gluten Free Keto Low Calorie Recipes Side Dishes Spring Summer Vegetarian/Vegan Winter
posted by Natalie on November 20, 2014
43 Comments / Leave a Comment »
Don’t miss a recipe!
Subscribe to get new posts via email:
« Previous PostFive Things for Friday
Next Post »Five Things for Friday
Leave a Comment
-
maidindevon — September 25, 2023 @ 3:58 am Reply
Hi all, has anyone used frozen carrots for this recipe and if so did it work out ok?
-
Natalie — November 1, 2023 @ 9:46 pm Reply
They would work great! Same amount needed.
-
-
Greg — July 31, 2023 @ 7:55 pm Reply
I’m not generally a fan of veggies. I just eat them because they are good for me. But these were fantastic! I topped them with some garlicky homemade hummus for extra flavor and the combo was perfect. My only regret is that I didn’t make more.See AlsoVegan Dan Dan Noodles-
Natalie — November 1, 2023 @ 9:10 pm Reply
Love to hear this, Greg! The hummus topping sounds absolutely delicious!
-
-
Liz — May 2, 2023 @ 8:40 pm Reply
These were really good, I added a little chipotle chili powder but besides that, followed the recipe to a T.
Thanks for an awesome side dish recipe!-
Natalie — May 26, 2023 @ 12:39 pm Reply
Thank you, Liz! So glad to hear you liked this recipe!
-
-
Angela — January 22, 2023 @ 4:25 pm Reply
Made it and loved it.-
Natalie — March 6, 2023 @ 2:57 pm Reply
Thanks, Angela! So glad to hear this!
-
-
Amelia — September 25, 2022 @ 7:15 am Reply
Hi am gonna try this for thanksgiving- do you think steaming instead of boiling the carrots will work?
-
Natalie — November 5, 2022 @ 6:06 am Reply
Absolutely! Steaming would work as well!
-
-
Evelyn — March 31, 2022 @ 6:59 pm Reply
So i f*cking hate carrots, like goddamn do I. BUT THIS IS A GOOD WAY AND I LIKE THEM THANK YOU.-
Natalie — April 15, 2022 @ 9:02 pm Reply
I’m so happy you liked them! Yay!
-
-
Becki — December 21, 2021 @ 7:51 am Reply
I’m (seriously) late to this recipe! But, I just discovered it. Since it’s just me, I halved everything, used vegetable broth and vegan butter, a decent helping of salt and pepper, basil, and paprika. I scrubbed the carrots, cut just the tops off, cut them into chunks, boiled them for 20 minutes, used tongs to take them out of the water, and placed them directly into the large cup for my Bullet. I used it a cracker dip so wanted a smoother texture than just mashing would provide. I put the ingredients over the carrots and let it sit for a while since extra steam in a Bullet can mean a loud POP and a big mess when you take the mixing lid off! Delicious. Definitely saving this recipe for future use. Thank you for sharing.
-
Natalie — January 5, 2022 @ 12:38 pm Reply
Hi Becki! Thank you! I loved reading the ways you made this recipe work for you! It sounds like it turned out amazing! Love Love Love!
-
-
Katherine D Emerson — June 2, 2020 @ 7:05 am Reply
I am a vegan so altered the mashed carrots accordingly. Basically, I made them the same way I make mashed potatoes. This is during COVID-19 and I had just made black bean zucchini patties and really wanted mashed potatoes and gravy to go with them BUT was out of potatoes. Luckily, I chanced upon your recipe for these divine mashed/puréed carrots. They were delicious with vegan gravy, my veggie patties, and peas :)
I give this FIVE stars but not sure the stars indicator is working.-
Natalie — June 2, 2020 @ 1:48 pm Reply
I am so happy you liked my mashed carrots Katherine. I absolutely love that you were able to veganize them! They are such a healthy side dish. Your dinner sounds absolutely delicious!
-
-
Dr. Cowan's Garden — August 18, 2018 @ 3:57 am Reply
I love carrot so much, I can eat it daily. And what a great Idea to make mashed carrots. Can’t wait to try this healthy dish.-
Natalie — August 19, 2018 @ 4:24 pm Reply
You’re going to love it! Thanks!
-
-
paula — November 15, 2016 @ 10:43 am Reply
I added a tablespoon of pureed fresh ginger and it tasted great -
Lisa Marie — October 3, 2016 @ 9:30 pm Reply
How many calories does this contain
-
Ashley @ My Midwest Table — November 24, 2014 @ 1:32 pm Reply
Carrots are one of my favorite vegetables, so I know I would love these mashed carrots. And with melty butter on top? Oh yes! Yay for Mexico! A prefect place to go in the winter. And it sounds like you’ve got a game plan to be bikini ready. :)
-
Jess @ Flying on Jess Fuel — November 24, 2014 @ 9:38 am Reply
What a fun alternative to mashed potatoes or yams!! Carrots have so much flavor, they can definitely hold their own on the thanksgiving table!! Love this!
-
Christin@SpicySouthernKitchen — November 23, 2014 @ 7:16 pm Reply
These carrots look marvelous and I am so jealous that you have a trip to Mexico planned :)
