Mashed Potato with Carrots

Prep: 15 minutes Cook: 30 minutes


I used peeled russet potatoes in this recipe, but other kinds of potatoes could also be used; even sweet potatoes would work well.


  • 8 medium russet potatoes, cut into large chunks
  • 2 carrots, cut into 1 inch pieces
  • 1 cup non-dairy milk
  • 1/8 cup honey
  • 1 jalapeno pepper, seeded and minced


Place the potatoes and carrots in water to cover in a stainless steel pot, bring to a boil, cover and cook until tender, about 20 minutes. Drain. Add non-dairy milk to the pot and mash well using a hand potato/bean masher. Stir in the honey and jalapeno pepper. Mix well. Return to heat and cook until heated through before serving.

Hints: Potatoes and carrots may be peeled before using in this recipe, or just scrub them well and proceed as directed above. This is a slightly sweet dish, even more so if you use sweet potatoes instead of white potatoes. Agave nectar may be used instead of the honey, if desired. I usually just serve this plain, with vegetables on the side, but it may be spiced up with a bit of Sriracha hot sauce, or another sauce or gravy.