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Carrot and Potato Mash with Melting Onions

Make the most of carrots with this fluffy creamy mountain of golden mash. Cooked with potatoes, flavoured with cheese then topped with caramelised onions – it’s brilliant!


350g organic carrots

350g organic Desiree or King Edward potatoes

1 tsp salt

25g butter

1 large Spanish onion, peeled and sliced into thin wedges

125g organic full-flavoured cheese such as Cheddar, Lancashire or Edam or Gouda


1. Use a potato peeler to pare off the carrot skins as thinly as possible, then cut them into small chunks. Peel the potatoes and cut them into large chunks. Put the vegetables together in a pan of cold, salted water and bring to the boil. Boil for 10-15minutes or until the carrots and potatoes are very tender. Drain well then return to the saucepan and cover with a lid or tea towel for 5minutes. This allows any excess moisture to dry off.

2. While the carrots and potatoes are cooking, melt the butter in a large frying pan and cook the onion over a medium heat until soft and golden brown.

3. Mash the carrots with the potatoes and cheese leaving the mash quite speckled and rough. Taste for seasoning then add a little extra salt if necessary and plenty of freshly ground black pepper. Serve the mash with a spoonful of caramelised onions on top.

Tip: Try replacing the potatoes with the same quantity of parsnips.
Use the mash to top your favourite Shepherds Pie mixture.