How to Mash Carrots

Written by daniel trump
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to Mash Carrots
Use fresh whole or sliced carrots or peeled baby carrots. (Jupiterimages/Goodshoot/Getty Images)

Mashed carrots aren't just for babies. Gourmands and casual cooks alike can enjoy the sweet taste and nutritional benefits of this simple dish, which requires only a little preparation and a short time on the hob or in the oven. The actual mashing is the easy part; spice your carrots up with a brown sugar, sherry or other seasonings. There is no one right way to mash carrots, so feel free to get creative and improvise.

Skill level:

Things you need

  • Carrots
  • Pot
  • Vegetable steamer basket
  • Pan or casserole dish
  • Butter or margarine
  • Milk
  • Potato masher

Show MoreHide


  1. 1

    Steam or cook your carrots to soften them up for mashing. Steam carrots by boiling water in a pot equipped with a steamer basket. Allow the water to come to full boil, reduce heat, add the carrots and place a secure lid. Steam the carrots for about five minutes or until they are soft and moist. Conversely, bake your carrots at 350 degree Fahrenheit heat until they are tender.

  2. 2

    Drain the softened carrots and place them in a pan or casserole dish. If desired, add butter or margarine and milk. Use about 1/4 cup butter or margarine and 1/8 cup milk per 4 cups of carrots.

  3. 3

    Mash the carrots into the desired consistency -- like thick mashed potatoes or smooth baby food -- by plunging them with an up-and-down motion using a potato masher. If you prefer your mashed carrots to have a whipped consistency, smooth out the mash with an electric mixer.

  4. 4

    Add flavour to your mashed carrots with a dash of cinnamon and a few tablespoons of sugar to taste. Mashed carrots lend themselves to all sorts of accents. Try adding sour cream to the mix or a few tablespoons of sherry.

Don't Miss

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.