Food and Recipes Recipes Cheese-and-Carrot Mashed Potatoes 5.0 (1) 1 Review Serve these as a side dish with meatloaf, pot roast, or your favorite steak. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email 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 Yield: 8 servings Ingredients 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 Directions 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. Stir in butter. Coarsely mash carrots with a potato masher. Prepare potatoes according to package directions, using 2 1/2 cups milk. Stir in cheese, next 3 ingredients, and carrot mixture until well blended. Note: For testing purposes only, we used Ore-Ida Frozen Mashed Potatoes. Do not use refrigerated mashed potatoes. Rate it Print