Mashed Carrots


I saw this recipe on Kraft Canada and it looked intriguing!  I liked it because it’s preparing food in a new unconventional way!  My version is lower in salt than on the original recipe. Carrots are one of those vegetables that are bright in colour and great for your body.  Remember the old wives tale that carrots are good for your eyes?  Well that is true!  They are high in vitamin A – good for eyes and skin.  I think this would make for an interesting Thanksgiving side dish to change up the old standards!

Mashed Carrots

(Adapted from Kraft Canada)


1 pound of carrots (about 6-8 large)

2 Tbsp cooking water

3 tbsp light cream cheese

Minced fresh herbs or dried herbs (I used rosemary)


1. Boil carrots in a pot of water until very tender (~20-25 minutes)

2. Drain except for 2 tbsp of water or more depending on how thin you want them.

3. Add cream cheese and blend with a immersion blender or mash with potato masher.

4. Mix in some herbs and sprinkle a little on top for presentation.

Makes about 4-6 servings


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