Impress your Easter guests with a side dish that screams “I’ve got my life together,” but secretly takes zero effort. Carrot Hazelnut Mashed Potatoes are a simple, cheerful, slightly nutty vegetarian number that wins hearts. Also, possibly a few passive-aggressive compliments from your in-laws.
First things first: boil those golden potatoes and carrots until they’re softer than your resolve around dessert. While they’re simmering away, toast up some chopped hazelnuts. Don’t walk away from the pan. They go from golden perfection to smoke alarm in 0.3 seconds. Trust me.
Now for the fun part—mashing these Carrot Hazelnut Mashed Potatoes. Add in some warmed heavy cream (or go lighter with half and half, light cream, or low-fat milk if you’re trying to make room for that second slice of cake). Season with kosher salt, black pepper, and a generous teaspoon of nutmeg. Mash it all together until smooth-ish. Rustic texture = character. Your potatoes will be studded with softened carrot pieces. To completely blend the two together, cook and mash the carrots separately, then combine them with the mashed potatoes. Ched Erica Wides gives great tips on mashing potatoes.
Top the mashed vegetables with those glorious, toasty hazelnuts and serve while warm. Boom. You just made mashed potatoes fabulous.
More Substitutions:
But wait—don’t feel like being a potato purist? Go rogue! There are some great alternative ingredients for these Carrot Hazelnut Mashed Potatoes. Swap out the spuds with celery root, cauliflower, or even turnips if you’re cutting carbs or just feeling rebellious. Not vibing with carrots? Try beets for a bold, earthy twist (and bonus: magenta mash = instant Instagram clout).
Allergic to hazelnuts or just more of an almond diva? Use chopped almonds, walnuts, or pecans instead. Even sunflower seeds can crash this party and still feel welcome.
In conclusion, this dish is as versatile as your cousin’s dating history and twice as satisfying. It’s easy, elegant, and bursting with flavor. Plus, it looks fancy without actually being fancy—a true hero in the world of side dishes.
So this Easter, skip the plain mashed potatoes. Your taste buds (and your guests) will thank you.
Carrot Hazelnut Mashed Potatoes
Ingredients
- 1/3 cup chopped raw hazelnuts
- 1/3 cup unsalted butter
- 3 lbs yellow potatoes
- 1.5 lbs carrots
- 1 cup heavy cream
- 1 teaspoon nutmeg
- Kosher salt and freshly ground black pepper.
Instructions
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Toast the hazelnuts in a naked skillet. Set aside.
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Brown the butter and set aside.
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Peel and dice the potatoes and carrots
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Boil in salted water for 20 minutes.
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Drain and leave in the pot.
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Warm the cream and add it to the pot with the butter.
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Mash until combined.
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Season with nutmeg, salt, and pepper.
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Transfer to a serving dish.
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Sprinkle the toasted hazelnuts over the top and serve.
So, do you like these Carrot Hazelnut Mashed Potatoes? Then also check out some of these other delicious recipes:
TOASTED SESAME CURRY POTATOES
BUTTERNUT SQUASH MASH WITH CARAMELIZED ONIONS, CANDIED SAGE & PISTACHIOS
CARROT HAZELNUT CAKE WITH BLACK TEA CREAM CHEESE FROSTING
