Mashed Potatoes and Root Vegetables with Paprika and Parsley
Earthy carrots and smoky toasted paprika transform classic mashed potatoes into a vibrant side dish.
Why This Recipe Works
Blending carrots with potatoes adds a subtle sweetness and a beautiful golden color to the mash. Toasting the paprika is the vital step here, as it awakens the oils in the spice to provide a rich, smoky depth that fresh herbs alone cannot achieve.
Instructions
Place the potatoes and carrots in a large pot and cover with 1 inch of water. Add a generous pinch of salt and bring to a simmer over high heat.
Reduce the heat to medium-low and simmer until the vegetables are completely tender, about 15 to 20 minutes. A paring knife should easily pierce the center of the largest carrot chunk with no resistance.
Drain the vegetables thoroughly in a colander and return them to the empty pot. Place the pot over low heat for 1 minute, shaking gently, to evaporate any remaining surface moisture.
Toast the paprika in a small skillet over medium heat until fragrant and slightly darkened, about 30 seconds. Keep the spice moving constantly to prevent it from scorching.
Mash the potatoes and carrots with a potato masher until mostly smooth. Gradually stir in the butter and warm milk until the mixture reaches your desired consistency.
Fold in the toasted paprika and parsley until the color is marbled and the herbs are evenly distributed. Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen.
What substitutions can I make?
- smoked paprika: sweet paprika
- fresh parsley: chives
