Carrot Mash with Orange and Mint

Did you make anything new for Thanksgiving this year? I try to make one or two new recipes each year. But it can be a hard sell sometimes. Most people like their traditional Holiday eats. My family and friends would probably get cranky if I went hog wild and completely changed the menu on them. So instead, I try to sneak in a new side dish or appetizer. I find most people tolerate that pretty well!

This Carrot Mash with Orange and Mint was one of the new recipes I tried this Thanksgiving. I must admit that if I ran across this recipe in a magazine, I never would have made it. Because pureed carrots just seem kind of plain, and dare I even say boring. Snooze-ville. But the guys over at The Bitten Word convinced me that I could not miss out on this side dish. So I listened. And they were right. Because this Carrot Mash with Orange and Mint is fresh, creamy, sweet, savory and simple. Essentially it’s everything that a Holiday side dish should be.

And while this dish is certainly Holiday worthy, it’s also great for any old night of the week. No special occasion necessary. It’s easy to make, fairly healthy (you could use half and half instead of cream if you wanted to be a little bit more virtuous) and can be made 1-2 days in advance.

The recipe below is doubled from the original printed recipe (I was feeding a crowd at Thanksgiving!). Feel free to cut it in half to make a more manageable amount.



Recipe slightly adapted from The Bitten Word via Fine Cooking

Carrot Mash with Orange and Mint

Serves 8-12

Carrot Mash with Orange and Mint


  • 4 lbs carrots, peeled, trimmed and cut into 1-inch pieces
  • 1/4 cup (4 tablespoons) butter, cubed
  • 1/4 cup heavy cream
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh mint, finely chopped (plus more for garnish)
  • 1 tsp. finely grated orange zest
  • 1 1/2 tsp. salt
  • 1 tsp. pepper


  1. Place the chopped carrots in a large saucepan. Add enough cold water to cover the carrots by 1-2 inches. Bring to a boil, then turn down the heat to maintain a simmer. Simmer, uncovered, for about 25-30 minutes, or until the carrots are very soft and can be easily pierced with a fork. Drain the carrots and set aside to cool slightly.
  2. In your still warm saucepan, melt the butter. Stir in the cream, olive oil, mint and orange zest.
  3. Transfer the carrots to your food processor with the blade attachment and blend until they are smooth, working in batches if necessary. Transfer the pureed carrots back to the saucepan and stir to combine. Stir in the salt and pepper. Garnish with a few springs of fresh mint before serving.
  4. Leftovers can be stored for 3-4 days in a airtight container in the refrigerator.

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