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Loading...A beloved Belgian home-cooking classic, this rustic mash combines buttery potatoes with sweet carrots for a velvety side dish. Traditionally served alongside smoked sausage or braised pork, it turns humble root vegetables into something deeply satisfying.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 12 gFat
- 7 gSaturated Fat
- 40 gCarbs
- 5 gFiber
- 7 gSugar
- 4 gProtein
- 340 mgSodium
- 820 mgPotassium
- 65 mgCalcium
- 1.4 mgIron
- 14 mgVitamin C
- 460 mcgVitamin A
Ingredients
For the mash
- 1.5 lb (700 g) Yukon Gold potatoes, peeled and cubed
- 1 lb (450 g) carrots, peeled and sliced into coins
- 1 small yellow onion, finely chopped
- 4 tbsp unsalted butter
- 1/3 cup whole milk, warmed
- 1/2 tsp fine sea salt, plus more for the cooking water
- 1/4 tsp freshly ground black pepper
- Pinch of grated nutmeg
Directions
- Place the cubed potatoes and sliced carrots in a large pot, cover with cold salted water, and bring to a boil. Reduce the heat and simmer for 18-20 minutes, until both vegetables are fork-tender.
- While the vegetables cook, melt 1 tablespoon of the butter in a small skillet over medium heat and gently sweat the chopped onion for 6-8 minutes until soft and translucent, but not browned. Set aside.
- Drain the potatoes and carrots thoroughly and return them to the hot pot. Let them sit over low heat for 1 minute to evaporate excess moisture.
- Mash the potatoes and carrots together with a potato masher or ricer until smooth but still slightly textured. Stir in the caramelized onions, the remaining 3 tablespoons of butter, and the warm milk.
- Season with the salt, pepper, and a pinch of nutmeg, then taste and adjust. Beat vigorously with a wooden spoon for 30 seconds to make the mash light and fluffy.
- Serve immediately, mounding the mash in shallow bowls and topping each portion with a small pat of butter and a grind of black pepper.
Cook’s Notes
- Use starchy potatoes like Yukon Gold for a creamy texture that holds its shape without becoming gluey.
- Don't overcook the carrots or they will turn watery and dull the final flavor.
- For an authentic Flemish meal, serve with smoked sausage (like Oostendse) or braised meatballs and a simple green salad.
- A small splash of cream in place of some of the milk makes an extra-rich version for special occasions.
- Reserve a ladle of the cooking water to loosen the mash if it stiffens while resting.
