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Mashed Carrots & Potatoes Recipe

Here's a simple way to enjoy the carrots & potatoes stored from our last CSA delivery of 2019.

Time: 7 minutes, Yield: 6-8 servings


  • Kosher salt

  • 2 pounds baking potatoes, peeled and cut into chunks

  • 2 pounds carrots, peeled and cut into chunks

  • 2-4 tablespoons butter

  • Pinch saffron, crumbled

  • Grated zest of one lemon

  • ¼ to ½ cup milk or crème fraîche


Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste — don’t be shy about it.

Recipe from NYT Cooking.


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