Carrot, Leek and Ginger Mash

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 6 to 8 servings
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Ingredients

1 stick unsalted butter

2 tablespoons extra-virgin olive oil

2 leeks, white and light green parts only, quartered lengthwise and sliced

2 thin slices peeled fresh ginger

Kosher salt and freshly ground black pepper

2 1/2 pounds carrots, chopped

1/2 cup whole milk

1/4 teaspoon freshly grated nutmeg, plus more for topping

Pinch of cayenne pepper

Directions

  1. Heat 2 tablespoons butter with the olive oil in a large pot over medium heat until foaming. Add the leeks, ginger, a pinch of salt and a few grinds of black pepper and cook, stirring occasionally, until softened but not browned, 10 to 12 minutes.
  2. Stir in the carrots. Add the milk, nutmeg, 2 more tablespoons butter, 1/4 teaspoon salt and 1/2 cup water. Increase the heat and bring to a simmer. Reduce the heat to medium low, cover and cook, stirring occasionally, until the carrots are very tender, about 30 minutes. Transfer the carrot mixture to a blender and puree until smooth. 
  3. Add the remaining 4 tablespoons butter to the blender a little at a time and puree until the butter melts and the puree is creamy; season with salt and the cayenne. Transfer to a bowl and top with more nutmeg.

Cook’s Note

Make the mash through the end of step 2 up to 1 day ahead; cover and refrigerate. Gently reheat, then complete step 3.