Roasted Garlic Mashed Potatoes with Carrot Flecks and Dill

Roasted Garlic Dill Carrot Mashed Potatoes

I always try to squeeze more veggies into the dishes I make. Like pasta and tomato sauce…I often saute mushrooms and red bell peppers to go in the sauce, for a little texture, flavor and more veggie goodness. So, when I make mashed potatoes for Thanksgiving, I like to add a carrot or two for the extra vitamins and minerals, hint of sweetness and fun orange color. Potatoes and dill always go so well together, so I l add the fresh dill to brighten things up a bit.

As for the roasted garlic…do I really need a reason? Okay, fine…roasted garlic smells fabulous while it’s roasting, brings more creaminess to the dish (like the butter doesn’t already do that), and just makes life more interesting. If I’m not baking anything else, I usually roast the garlic heads whole, in the toaster oven. No need to waste all that energy heating up extra space in the regular oven, when the toaster oven does the job just as well. Just be sure to brush the garlic head with olive oil, or wrap in foil, otherwise the papery garlic skin can burn in the oven.

I know that the conventional way to make mashed potatoes is to peel the potatoes first. I don’t. I like the hearty texture, most of the nutrients go to waste when you throw away the peel, and I don’t feel it’s worth the effort. So, if you are looking for light as air, fluffy mashed potatoes…these aren’t it. They are creamy and hearty with tons of interesting bits of carrot, garlic and potato. I also like to use Yukon Golds or fingerling potatoes which are waxier and, I think, have more flavor. If you like lighter, fluffier potatoes, conventional wisdom suggests using russets.

Here is my recipe for Roasted Garlic Mashed potatoes with Carrot Flecks and Dill (as usual, please use as many organic/local/sustainable ingredients as you can):

2 heads of garlic (rubbed with olive oil and roasted at 350ΒΊF until soft, about 40 minutes)
1 C. chopped carrot
(about 2 med. carrots)
6 C. chopped potatoes
(about 2-3 pounds)
1/2 C. buttermilk
1/2 stick of butter (4 Tbs.)
2 Tbs. fresh chopped dill
Tons of salt and pepper
(to taste)

Garlic Mashed Potato Steps

top left: mashed potatoes and carrots, top right: with dairy and dill, bottom left: whole roasted garlic cloves, bottom right: two heads worth of mashed roasted garlic cloves before they go into the mashed potatoes.

Take the roasted garlic cloves out of their garlic paper and mash them altogether in a bowl, with a fork. Steam the carrot and potato together, about 15-25 minutes depending on how small you cut them. You can warm the buttermilk, and butter so that it isn’t cold going into the potatoes, but if you plan to serve them immediately, they’ll still be hot enough if you just add room temp. butter and buttermilk. So, however you do it, mash the buttermilk, butter, dill, mashed roasted garlic, salt and pepper into the potatoes and carrots. Taste for seasoning, adjust if you need to and serve along with your other fabulous holiday dishes.

18 thoughts on “Roasted Garlic Mashed Potatoes with Carrot Flecks and Dill”

  1. Hi Bri, what a fabulous sounding combination of flavors! I love the idea of mashing the potatoes with the carrots! Plus using the buttermilk must give it a nice tang!
    (BTW I just took a look at your husbands work…it’s beautiful! No wonder your site looks so delicious! πŸ™‚ Happy Thanksgiving!

  2. startcooking – How sweet of you. Thanks! Yeah, the buttermilk is a fun twist and the carrots liven things up. I’m pretty lucky my husband is so talented AND supportive. Happy Thanksgiving to you and yours.

  3. What a beautiful blog you have, Bri! The potatoes look and sound delicious. We prefer to keep the peel on as well. I’ve never put dill in my mashed potatoes before and I think I will give that a try. πŸ™‚

  4. Cassie – Thanks! Glad to know I have a potato peel kindred spirit out there. Yes, dill and potatoes play so nicely together, that dill is a wonderful green accent in a sea of white. Thanks so much for stopping by!

  5. okay bri,

    you are making me insane with these holiday recipes of yours. this one is absolutely going on my table next week!

    do you think creme fraiche would serve a purpose anywhere in this recipe? or is buttermilk my best move?

  6. TBC – Mmmm, me too. The house smelled sooooo good. Thanks for dropping by!

    Gigi – I love making you insane with holiday recipes. It’s been rather quiet in the comments this week, so I’m glad the dishes are speaking to you.

    Oh yeah! Creme fraiche?! Awesome! The creme fraiche may be a little too viscous on it’s own, so I would add buttermilk/milk/half & half/cream/soymilk/yak milk…you know, something to think it out a bit. Buttermilk is by NO means the ONLY option. I’m all about experimenting, and I just happened to have buttermilk in the fridge, so that’s what I used. You use what you have in the fridge. And let me know how you and the hubs like it.

  7. i always worry about the veggie content in my dishes too. the only thing i can cook without much veggies and still feel okay is pulses and lentils. anything else needs a seasoning atleast, of veggies, even omelettes πŸ™‚

  8. Nags – I wholeheartedly agree. And really, with a little practice, you can tuck a veggie here and a veggie there into the vast majority of dishes, and certainly all meals. Thanks for stopping by.

  9. Oh yum! These mashed potatoes sound tasty. I love trying different versions of mashed potatoes. And I love that you added carrots to it to squeeze in an extra veggie – I try to do that too. πŸ™‚ Thanks for stopping by my blog!

  10. Ashley – Thanks! I love to experiment and once I started putting carrots in my mashed potatoes, it almost seems odd when they aren’t there. Thank YOU for stopping by.

  11. UPDATE:

    bri, i just have to tell you that these potatoes went over with such SUCCESS and of course it is all thanks to you! the recipe was not intimidating and really was so easy that my pet monkey could do it (okay so i don’t really have a pet monkey).

    i did what you said and cut the creme fraiche with buttermilk and i don’t think i can quite describe in words the rich fullness of flavor that surrounded every bite, and the balanced and satisfying texture in the mouth!

    it was a a wonderful addition to my thanksgiving table and one that i will keep on the menu for a long, long time. thanks again for this post (and the hubs thanks you too)!

  12. Oh, Gigi, that’s wonderful! I am so thrilled you had such success with the mashed potatoes! I’ll have to try it out with the creme fraiche/buttermilk mix next time. I think you hit on a winner. I love being able to share what I enjoy, and have it benefit others. It’s great to have feedback on what you did, what you liked and how you made it your own. I’m glad you and the hubs and the monkey enjoyed the holiday πŸ™‚

  13. I love to make garlic mashed potatoes too. All my ingredients are organic. What I do is boil the chopped up potatoes (skins on) with whole garlic cloves (paper skins removed). When they are done, after I drain them I smash the potato chunks and whole garlic cloves with buttermilk, real butter, chives, sour cream and lots of super finely chopped raw carrots and then I add Frank’s Hot Sauce. salt and pepper to taste. OMG, this stuff is addictive! I know it may sound weird, but try it. I bet you’ll like it too. πŸ™‚

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