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Carrot Mash with Orange and Mint

Scott Phillips

Servings: 4 to 6

This brightly colored mash has a tantalizing flavor that’s ideal with rich lamb dishes. A touch of hot sauce keeps the sweetness of the orange in check.


  • 2 lb. carrots, peeled and cut into 1-inch pieces
  • Kosher salt
  • 1 oz. (2 Tbs.) unsalted butter, cut into 2 pieces
  • 2 Tbs. heavy cream
  • 2 Tbs. extra-virgin olive oil
  • 1-1/2 Tbs. finely chopped fresh mint
  • 1/2 tsp. finely grated orange zest; more as needed
  • Hot sauce, such as Tabasco, to taste

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 90
  • Fat (g): 11
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 15
  • Sodium (mg): 210
  • Carbohydrates (g): 13
  • Fiber (g): 4
  • Protein (g): 1


  • Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.
  • Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.
  • For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.
  • For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.
  • Season to taste with more orange zest, salt, or hot sauce before serving.


Rate or Review

Reviews (8 reviews)

  • berglesby | 12/02/2013

    I thought the Carrot Mash was just okay, but what I'm really patting myself on the back for is how I re-purposed the leftovers. I took a pumpkin muffin recipe, omitted the cinnamon and nutmeg and replaced the pumpkin puree with a cup of leftover carrot mash. Delicious!

  • SXB999 | 11/30/2013

    This was divine. A wonderful marriage of flavors with the cream, butter, mint, and orange zest. The hot sauce balances it out. Add extra fresh mint and hot sauce. For those who don't like mint (such as my husband), this dish is not for you.

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