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Cheese-and-Carrot Mashed Potatoes

Cheese-and-Carrot Mashed Potatoes

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


This recipe goes with Shepherd's Pie

Southern Living JULY 2008

  • Yield: Makes 8 servings
  • Cook time: 10 Minutes
  • Prep time: 20 Minutes


  • 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


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.


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Cheese-and-Carrot Mashed Potatoes Recipe