Some recipes prove that the humblest ingredients make the most comforting food. This Slow Cooker Carrot and Potato Mash is a genius 4-ingredient Depression-era classic: potatoes and carrots cooked low and slow until meltingly tender, then mashed with butter and salt into a warm, golden, deeply satisfying side dish.
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 lb carrots, peeled and sliced into 1/2-inch rounds
- 4 tablespoons salted butter, divided
- 1 1/2 teaspoons salt, plus more to taste
- Black pepper, to taste
Instructions
- Prep the vegetables. Peel the potatoes and cut them into roughly 1-inch chunks. Peel the carrots and slice them into 1/2-inch rounds. Add both vegetables to the slow cooker insert and spread into an even layer.
- Season and add butter. Sprinkle the salt evenly over the vegetables. Cut 2 tablespoons of the butter into small pieces and dot them across the top so it melts down and bastes the vegetables as they cook.
- Cook low and slow. Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 6 to 7 hours, until both the potatoes and carrots are completely fork-tender with no resistance. No added liquid is needed – the vegetables cook in their own moisture.
- Mash. Add the remaining 2 tablespoons of butter and mash everything directly in the insert with a potato masher. Go smooth and creamy for a refined texture, or leave it slightly chunky for a rustic, old-fashioned character.
- Adjust and serve. Taste and adjust the salt – this step matters, as the seasoning only fully comes together after mashing. Add a grind of black pepper if you like. Spoon into warm bowls and top each serving with a small extra pat of butter.
Proof that simple food is the best food – this cozy, budget-friendly mash costs pennies to make and tastes like home.
