Cheese-and-Carrot Mashed Potatoes


Serve these as a side dish with meatloaf, pot roast, or your favorite steak. 

Shepherd’s Pie
Dress up ground beef and potatoes with this Shepherd’s Pie recipe. Have it for supper tonight, or freeze it for up to one month. Photo: William Dickey
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
8 servings


  • 1 (1-lb.) package baby carrots

  • 1 tablespoon butter

  • 1 (22-oz.) package frozen mashed potatoes

  • 2 1/2 cups milk

  • 1 cup (4 oz.) shredded Cheddar cheese

  • 1 tablespoon fresh thyme leaves

  • 1 teaspoon salt

  • 1/4 teaspoon ground pepper


  1. Place carrots and 1/4 cup water in a large microwave-safe bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 8 to 10 minutes or until carrots are tender. Drain.

  2. Stir in butter. Coarsely mash carrots with a potato masher.

  3. Prepare potatoes according to package directions, using 2 1/2 cups milk. Stir in cheese, next 3 ingredients, and carrot mixture until well blended.

  4. Note: For testing purposes only, we used Ore-Ida Frozen Mashed Potatoes. Do not use refrigerated mashed potatoes.

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