Herb-Infused Potato and Carrot Mash with Chives
A creamy, aromatic side dish made with garden-fresh potatoes and carrots, finished with homegrown herbs. This quick recipe (vegetarian), ready in about 40 minutes, pairs russet potatoes, carrots, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, peeled and cubed russet potatoes
- 2 medium, peeled and chopped carrots
- 2 tbsp unsalted butter
- 1/4 cup whole milk
- 2 tbsp, finely minced fresh chives
- 1/2 tsp sea salt
- 1 tsp, chopped fresh dill
Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 1.5 lbs peeled and cubed russet potatoes and 2 chopped medium carrots in a large pot. Cover with cold water, add 1/2 tsp sea salt, and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes until vegetables are fork-tender.
- Step 2: Drain vegetables thoroughly in a colander. Return to the pot, add 2 tbsp unsalted butter and 1/4 cup whole milk. Mash with a potato masher until smooth, adding more milk if too thick.
- Step 3: Stir in 2 tbsp minced fresh chives and 1 tsp chopped fresh dill until fully incorporated. Taste and adjust salt if needed. Serve immediately while hot.
