Equipment
Large pot
or Dutch oven
Potato masher
or Large fork or food mill
Colander
or Pot lid
Ingredients
7 servings
Main
- 910 g potatoes, peeled and cut into chunks
- 910 g carrot, peeled and cut into chunks
- 41 g unsalted butter
- saffron, crumbled
- 15 ml lemon zest, finely grated
- 90 ml whole milk
- 2 g salt
Nutrition (per serving)
180
Calories
5g
Protein
30g
Carbs
6g
Fat
7g
Fiber
7g
Sugar
220mg
Sodium
Method
01
Boil the potatoes and carrots in separate pots of salted water for 5 to 7 minutes (100°C/212°F) until very tender, then drain thoroughly.
7mLook for: Vegetables should break apart easily when pierced with a fork.
02
Mash the carrots in one of the pots along with the butter, crumbled saffron, and lemon zest until smooth.
Look for: Carrots should be a uniform paste with no large lumps.
03
Mash the potatoes in their pot, then incorporate the carrot mixture and mash them together until fully combined.
04
Stir in the milk or crème fraîche gradually to reach the desired consistency, then season with salt to taste.
Chef's Notes
- For the smoothest mash, use a potato ricer or food mill after boiling. If mashing by hand, be patient and work out any lumps.
- Don't over-boil the vegetables, as this can make them watery and difficult to mash smoothly.
- Warm the milk or crème fraîche before adding it to the mash. This helps maintain the temperature of the dish and ensures a smoother incorporation.
- Taste and adjust seasoning at the very end. The salt from boiling water and the richness of the butter can affect the final saltiness.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Texture may become slightly grainy upon thawing.
Reheating: Heat in a saucepan over low heat with a splash of milk, or microwave until hot.
