Name: Mashed Carrots And Butter Leeks
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: 37350
Ingredients: 3 lb carrots, peeled; 1 large leek; 4 Tbsp unsalted butter, divided; 1/2 tsp salt; 1/4 tsp black pepper

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This savory mashed carrots recipe is topped with buttery leeks. Mashed carrots and leeks look so dang pretty, taste delicious, and are also an easy and colorful side dish.

Mashed Carrots and Sliced Leeks in a cast iron pan with a wood spoon on a brown counter. side view

Carrots and leeks are a natural combination that taste amazing together.

This mashed carrots recipe is elevated with a sautéed buttery leek topping, but it is a great stand alone recipe and can also be served without the leeks.

Variations for Mashed Carrots and Leeks with Butter

Add a little cream to this mashed carrot and leek recipe if you want it richer. However, I prefer the simpler, earthy, and sweet taste of the carrots with leeks with a touch of butter. Cream could also dull the vibrancy (color) of the mashed carrots a bit.

Vegan? Cool, use a favorite non dairy alternative for the butter in this carrot mash. Another option would be to just use a little bit of broth to mash the carrots.

Don't like leeks? Cool, just make the mashed carrots. Mashed carrots are a stand alone recipe. The leek garnish is purely optional.

Two Leeks laying across each other on a wood cutting board. — How to cut leeks: Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek). Cut in half lengthwise and run under water to get rid of any dirt in the layers. Slice leeks. TIP: Save the dark green leaves of the leek and make vegetable stock later.

How To Prepare Leeks For Mashed Carrots

How to cut leeks: Trim the root end of the leek (hairy end) and cut off the dark green leaves (keep the pale green part of the leek).

Leeks are known to be dirty birds. Cut the leek in half lengthwise and run under water to get rid of any dirt in the layers. Watch video in the recipe below.

Slice the leeks thin and cook in butter until translucent and soft. Leeks taste mild, sweet, and silky when cooked.

TIP: Save the dark green leaves of the leek and make vegetable stock later.

Sliced Leeks Cooking in a cast iron skillet over a gas range. side view — *Sliced leeks getting ready to cook. The dark green stalk is cut off and the more tender and lighter stalk is used.*

How To Make Easy Mashed Carrots

Cook mashed carrots like mashed potatoes.

Cover the carrots in around 1" inch of cold water and bring to a boil. Take off lid and simmer at a lower heat for ~ 15 - 20 minutes or until fork tender.

Drain the carrots and mash with a potato masher. Add a little butter and salt and the basis are covered for a stellar and easy mashed carrots with leeks.

Peeled and chunked carrots with a little bit of water cooking in a large cast iron skillet over a gas stove burner. — *Just drained the water off and getting ready to (s)mash.*

How Long Do Mashed Carrots Last?

This mashed carrot recipe will last around four days in the refrigerator.

The carrot mash will release a little liquid as they cool. Just mix it back in when you warm them up.

Store buttery leeks in a separate container to optimize freshness.

Mashed Carrots Recipe W Masher in Cast Iron Skillet Steaming on a brown counter — *Don't like or have leeks? Cool - just leave them out.*

Mashed Carrots And Butter Leeks

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EatSimpleFood.com

This savory mashed carrots recipe is topped with buttery leeks. Mashed carrots and leeks look so dang pretty, taste delicious, and are also an easy and colorful side dish.

Author: beckie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6
Category: Side Dish
Method: Stovetop
Cuisine: 37350
Diet: Vegetarian

Ingredients

3 lb carrots, peeled
1 large leek
4 Tbsp unsalted butter, divided
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Make the leeks:

Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek). Cut leeks in half lengthwise and run under water to get rid of any dirt in the layers. See video.
Slice leeks.
Bring a pot/pan to medium heat and add 1 ½ Tbsp butter. Add sliced leeks, cover, and cook ~ 4 minutes (stirring occasionally), or until leeks are starting to get translucent but still retain some color. Reduce heat if butter or leeks starts to brown.
Remove leeks from pan and set aside.

Make The Mashed Carrots:

Trim the stem end off the carrots and peel. Cut in ~ ½" chunks and set aside.
In same pan, add carrots and enough water to barely cover. Bring to a boil, reduce heat, and simmer ~ 15-20 minutes or until carrots are tender.
Drain water and return carrots to pan. Add remaining 2 ½ tablespoon butter to melt and mash carrots with a potato masher.
Add more butter if desired and add salt and pepper to taste.
Top mashed carrots with cooked leeks. Happy Eating! Beckie