Creamy, chunky and zesty… You will so adore this savory ginger and carrot mash recipe! And it is also the perfect potato side dish for sausages and onion gravy.
Well now, the grated ginger in this carrot mash recipe really makes the dish!
Because it takes an everyday tasty bowl of creamy carrot and potato mash a few levels higher. That I can guarantee you.
I love potatoes.
Mashed Potato Side Dishes
Pretty much all of our dinners contain potatoes.
But because plain boiled potatoes get a little boring after a while, I am always in for a new potato side dish idea.
Vegetable potato mash is a creative side.
One my favorite ones is my potato mash with caramelized onion. Are you also fond of olives? Then do check my mashed potatoes with green olives!
That is a surprising combo, and a great side dish for chicken or fish.
Savory Ginger & Carrot Mash Recipe
Are you not too fond of vegetables?
Then try to mash some steamed cauliflower with your cooked potatoes. You will hardly taste anything and once mashed, the cauliflower and potatoes look very much alike.
I sometimes mash up steamed cauliflower without even adding potatoes.
True, taste will be totally different but it really looks almost the same. I love cauliflower mash with chicken saltimbocca!
Once made that for my neighbours and they loved it.
KitchenAid
I made this ginger and carrot mash recipe twice: first time on the stove and a second time I mashed all the cooked ingredients up in my KitchenAid Stand Mixer Mini.
For the last recipe, scroll down to the second recipe on this page!
Also watch my video of how I make my savory ginger and potato carrot mash recipe in my fabulous KitchenAid Stand Mixer Mini!
Video Recipe
Fresh Ginger
My god, what a fantastic flavor kick the fresh ginger adds!
You should also try it.
I am sure you will love it. There is no way I could fully describe that wonderful zesty, almost peppery ginger aroma. Ginger is a great match for the carrots.
I blended half of the carrots into a puree and then stirred them into the mashed potatoes. I really wanted that carrot flavor in the background.
The sliced carrots are there for texture and a bit of crunch.
Sausages & Mash
I served this ginger and carrot mash recipe as a side dish for a couple of sausages in a scrumptious onion and Guinness gravy… Needless to say that this dinner was also a great success here at our dinner table.
It is definitely worth trying out!
Creamy, chunky and zesty… You will adore this ginger and carrot mash recipe! Great in combination with sausages and onion gravy.
Enjoy!
Savory Ginger & Carrot Mash Recipe
Creamy, chunky and zesty. You will adore this funky ginger and carrot mash recipe! The perfect side dish for sausages and onion gravy.
- 12,5 oz floury potatoes (350 g), peeled and chopped
- 12,5 oz fresh carrots (350 g)
- 2 medium garlic cloves chopped
- ½ cup whole milk (120 ml)
- 2 tbsp fresh ginger grated
- 1 tbsp unsalted butter
- nutmeg
- pepper
- salt
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Fill a large saucepan with water and add a dash of salt. Place the pan over high heat until boiling. Then add the garlic and potatoes.
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Turn the heat lower and cook the potatoes for about 20 minutes. In the meantime peel and trim the carrots. Slice them up. Add half of the sliced carrots to a medium saucepan and add the milk. Season it with pepper, nutmeg and salt.
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Bring the carrots and milk to a gentle simmer and cook for about 8 minutes until soft.
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Remove the cooked carrots (keep the milk aside for later) using a slotted spoon and add them to a blender. Also add the grated ginger and a pinch of pepper, nutmeg and salt.
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Blend into a fine puree.
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Add the remaining sliced carrots to the boiling potatoes 5 minutes before the end of cooking time.
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Then drain the cooked carrots and potatoes. Transfer them to the same pan again. Add the butter and season with a little pinch of pepper, nutmeg and salt.
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Mash them up a little. Then add the blended carrot and ginger puree and a splash of the warm carrot milk you kept aside earlier on.
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Stir the carrot mash well. Add more milk if you like. Then check the seasoning and add extra pepper, salt, nutmeg or butter if necessary. Scoop the carrot mash onto warm plates and serve hot.
Savory Carrot Mash Recipe with Ginger
If you like creamy, chunky and zesty side dishes…
Then you will most definitely adore this ginger and carrot mash recipe! It is also the perfect potato side dish for sausages and onion gravy.
OK so here is the KitchenAid Stand Mixer Mini recipe for this ginger and carrot mash recipe! The beginning of the recipe is quite the same, but then in the end the stand mixer will do all the mashing for you.
Do you like cooking with fresh ginger?
KitchenAid Stand Mixer
It is delicious in Asian dishes. But you can also add it to classic recipes like this potato mash. The sweet carrot and then that zesty fresh ginger flavor go so well together. At least that’s what I think.
You might perhaps think that adding fresh ginger to it is a bit odd. But it surely works!
All there’s left for me to say is, try it out!
I am sure that you will love it.
Enjoy!
Savory Ginger & Carrot Mash Recipe
Creamy, chunky and zesty. You will adore this funky ginger and carrot mash recipe! The perfect side dish for sausages and onion gravy.
- 12,5 oz floury potatoes (350 g), peeled and chopped
- 12,5 oz fresh carrots (350 g)
- 2 medium garlic cloves chopped
- ½ cup whole milk (120 ml)
- 2 tbsp fresh ginger grated
- 1 tbsp unsalted butter
- nutmeg
- pepper
- salt
-
Fill a large saucepan with water and add a dash of salt. Place the pan over high heat until boiling. Then add the garlic and potatoes.
-
Turn the heat lower and cook the potatoes for about 20 minutes. In the meantime peel and trim the carrots. Slice them up. Add half of the sliced carrots to a medium saucepan and add the milk. Season it with pepper, nutmeg and salt.
-
Bring the carrots and milk to a gentle simmer and cook for 6 to 8 minutes until soft.
-
Remove the cooked carrots (keep the milk aside for later) using a slotted spoon and add them to a blender. Also add the grated ginger and a pinch of pepper, nutmeg and salt. Blend into a fine puree.
-
Add the remaining sliced carrots to the boiling potatoes 5 minutes before the end of cooking time.
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Then drain the cooked carrots and potatoes and transfer them to the bowl of the Stand Mixer Mini. Also add the pureed carrots, butter and a splash of the warm carrot milk you kept aside earlier on. Season with a pinch of pepper, nutmeg and salt.
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Attach the wire whip and select speed 4. Mix the ingredients for 2 minutes. Then check the seasoning of the mash and add extra pepper, salt, nutmeg or butter to taste. Add extra milk if you find the mash too dry.
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Scoop the carrot mash onto warm plates and serve hot.
About Fresh Ginger
Let’s talk about the benefits of ginger!
I am always stunned by the huge amount of people I come across that actually don’t like ginger at all! Even my family is full of ginger haters! It is indeed not a kind of spice you find very often in an average Western kitchen or a taste we have all grown up with around here, true.
But I guess the best way to start appreciating it is first of all to learn how to prepare ginger properly. Learn to embrace this special seasoning!
Flavor
Ginger has a very distinctive fresh, almost lemony and rather spicy taste. If you are not familiar with it, the taste might hit hard. Even for die hards raw ginger is very difficult to digest and can easily cause heartburn.
Once you start cooking it, the ginger looses some of its pronounced flavor and becomes easier to cope with. I use ginger in soups, desserts, stir fries and numerous Asian inspired dishes.
Personally I find that ginger and leeks are a wonderful combination.
How to prepare it?
Peel, chop, grate, slice or grind it.
Ginger is frequently mashed into a spicy puree or paste together with raw garlic, chillies and other (spicy) seeds and savory herbs into a flavorful base for a stirfry or curry.
Just fry the puree in some hot oil and add the vegetables and protein you want.
It is a wonderful flavor base for just any stir fry.
Simple as that!
What to buy?
It depends on what’s available in your supermarket of course.
I am a huge fan of fresh ginger. The average amount I cook with weekly is about 2 inches. You can also buy ginger powder if you like but I have no experience cooking with it concerning taste, amounts to add etc.
Maybe you do?
Some supermarkets also sell frozen chopped ginger in little handy containers that perfectly fit even the smallest freezer compartment.
Storage
Store fresh ginger in the fridge or keep it in your kitchen at room temperature.
Fresh ginger can dry out and toughen after a few days if you don’t use it immediately. Little trick I use to prevent the ginger from spoiling: peel it and cut it up into small pieces. Store it in your freezer and take it out as soon as you need it.
No money wasted there!
I don’t prefer freezing the whole chunk of ginger. It’s hard to cut if you need it immediately. Once defrosted, the middle becomes so soft all the wonderful juices drip out as soon as you start peeling and squeezing it tight.
The frozen little bits work just fine for me.
Medical benefits
The benefits of ginger are enormous.
It decreases the effects of rheumatism and helps the digestion and intestinal problems. Ginger cleanses the body. It’s often recommended for newborn babies who suffer from cramps. Other benefits of ginger are that it also avoids car and seasickness.
Some say ginger tea is the best thing to drink if you’re constipated, suffer from a cold or if you feel a bit flu like.
Enough about ginger, back to our carrot mash above!
