Carrot Mashed Potatoes 🥕🥕

  • Servings: 6-8
  • Difficulty: Easy

Like many children, and some adults too, we didn't like eating carrots growing up. We don't remember who came up with the idea, mom or dad, but they creatively added them to the mashed potatoes then proceeded to tell us they were orange mashed potatoes. We loved them! Weren't they smart getting us to eat a healthy vegetable? Teresa carried that tradition on with her family who also loved them. 😋 😋

Ingredients

  • 2lbs Yukon gold potatoes, peeled & cut in half then cut in quarters
  • 4-5 medium carrots, peeled and cut into 1/4 inch rounds
  • 1 Tablespoon Kosher salt for water
  • 3/4 – 1 cup heavy cream
  • 1 stick salted butter
  • salt & pepper to taste

Instructions

  1. Place carrots in a large saucepan filled with water to hold the carrots and the potatoes. Bring carrots to a boil and add 1 Tablespoon kosher salt. Boil the carrots for 6-8 minutes. Add the cut potatoes.
  2. Bring to a full boil then reduce heat to a simmer and cook until fork-tender, about 15-20 minutes.
  3. Remove saucepan from heat & drain well. Place potatoes and carrots back into saucepan & return to low heat. Stir constantly for about 1 minute to remove any excess liquid.
  4. Remove from the heat. Add the butter. Using a handheld masher, mash the butter into the potatoes and carrots.  Add enough cream & salt & pepper to taste. Continue mashing until the desired texture is achieved.
  5. Serve hot and enjoy.

Notes: In place of hand mashing you can use a hand mixer.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Creamy Mashed Potatoes

  • Servings: 6-8
  • Difficulty: Easy

When it comes to side dishes everyone in our family loves creamy mashed potatoes. They are a true comfort food that enhances chicken cutlets, flank steak, meatloaf & so much more. On occasion, we make Roasted Garlic Mashed potatoes that are also delicious if you want to step it up a notch. Either way, these mashed potatoes are so creamy and buttery our mouths are watering just writing about them! Enjoy them plain, garnished with some fresh chopped chives or gravy. 😋 😋

Ingredients

  • 2lbs Yukon gold potatoes,  peeled then cut in half and cut in quarters
  • 1 Tablespoon Kosher salt for water
  • 3/4 – 1 cup heavy cream
  • 1 stick salted butter
  • salt & pepper to taste

Instructions

  1. Place potatoes in a large saucepan filled with water to generously cover the potatoes. Add  1 Tablespoon kosher salt.
  2. Bring to a full boil then reduce heat to a simmer and cook potatoes until fork-tender, about 15 minutes.
  3. Remove saucepan from heat & drain well. Place potatoes back into saucepan & return to low heat. Stir potatoes constantly for about 1-2 minutes to dehydrate the potatoes.
  4. Remove potatoes from the heat. Add the butter. Using a handheld masher, mash the butter into the potatoes. Add enough cream & continue mashing until the desired texture is achieved.
  5. Add salt & pepper to taste then mash to combine.

Notes:

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Candied Sweet Potatoes

  • Servings: 8
  • Difficulty: Easy

To us, Thanksgiving dinner wouldn't be complete without candied yams. There are as many different ways to prepare them as there are feathers on a turkey! We always loved our Mom's version; however, we slightly tweaked it through the years to accommodate our family's taste buds. These are sweet, buttery, and melt in your mouth delicious. In our family, it wouldn't be Thanksgiving without them!😋 😋

Ingredients

  • 4-5 medium sweet potatoes or yams, peeled and cut into 1/2-inch thick slices
  • 1/2 cup white granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup salted butter (8 Tablespoons)
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp maple syrup
  • 2 tsp vanilla paste or extract
  • 1 tsp grated orange zest
  • 1/2 tsp kosher salt

Instructions

  1. Pre-heat oven to 375ºF.
  2. In a small saucepan melt the butter. Once melted add the white sugar, brown sugar, cinnamon, nutmeg, cloves, and maple syrup. Stir & heat until sugar is dissolved.
  3. Remove from heat and add the vanilla & orange zest. Mix well.
  4. In a 9 x 13 baking dish add the yams & sprinkle with kosher salt.
  5. Pour the syrup over the yams.
  6. Cover with foil then bake in 375ºF oven for 30 minutes.
  7. Remove pan from the oven. Spoon the syrup from the pan over the potatoes.
  8. Return pan to the oven UNCOVERED and bake an additional 30 minutes.

Notes: Our Mom always used canned cut yams but believe us when we say it’s worth the extra time to peel and slice fresh sweet potatoes or yams. We can’t always get yams so we use medium-sized sweet potatoes.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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