Cheese-and-Carrot Mashed Potatoes

Southern Living
Serve these as a side dish with meatloaf, pot roast, or your favorite steak.


Makes 8 servings


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1 (1-lb.) package baby carrots
1 tablespoon butter
1 (22-oz.) package frozen mashed potatoes
2 1/2 cups milk
1 cup (4 oz.) shredded Cheddar cheese
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/4 teaspoon ground pepper


Prep: 20 Minutes
Cook: 10 Minutes

1. Place carrots and 1/4 cup water in a large microwave-safe bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 8 to 10 minutes or until carrots are tender. Drain.

2. Stir in butter. Coarsely mash carrots with a potato masher.

3. Prepare potatoes according to package directions, using 2 1/2 cups milk. Stir in cheese, next 3 ingredients, and carrot mixture until well blended.

Note: For testing purposes only, we used Ore-Ida Frozen Mashed Potatoes. Do not use refrigerated mashed potatoes.

Created date

June 2008