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Ingredients (5)

  • 5 pounds carrots, peeled and coarsely chopped
  • 3 tablespoons unsalted butter
  • 1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise (about 3/4 cup)
  • 3/4 cup half-and-half, at room temperature
  • 1/4 cup finely chopped fresh Italian parsley leaves
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Nutritional Information
  • Calories379
  • Fat15.3g
  • Saturated fat8.94g
  • Trans fat0.35g
  • Carbs58.87g
  • Fiber16.3g
  • Sugar29.52g
  • Protein7.07g
  • Cholesterol39.69mg
  • Sodium416.44mg
  • Nutritional Analysis per serving (4 servings) Powered by

The carrots in this recipe are coarsely mashed with leeks and parsley for a quick, bright dish that sings of spring, even when it’s still cold outside. Because the carrots are mashed, not mushed, they’re a far cry from the baby food texture that makes so many cringe. This mash pairs wonderfully with an easy Lamb recipe.


  1. 1Bring a large pot of heavily salted water to a boil over high heat. Once water boils, add carrots and cook until very tender, about 12 to 15 minutes.
  2. 2Drain carrots and let sit, undisturbed, so they “steam dry” for a few minutes. Return pot to stovetop over medium-low heat and add butter. Once butter foams, add leeks, season well with salt and freshly ground pepper, and cook until leeks are soft and wilted, about 2 minutes.
  3. 3Add carrots and stir to coat. Pour in half-and-half and, using a potato masher or large fork, coarsely mash up the mixture. Mix in parsley, taste and adjust seasoning as needed, and serve.
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