Carrot and potato puree almost always succeeds when three things are respected: the proportion between the two vegetables, cooking that brings the pieces to the same point of tenderness and mashing without a blender.
The rest is a matter of taste: a little warm milk, a knob of butter, a pinch of nutmeg or not.
Here's how to get it right the first time, fix runny mashed potatoes, and keep leftovers without wasting them.
What is the ratio of carrots to potatoes for a balanced mashed potato?
There is no single proportion. Published recipes range from half and half to two-thirds potatoes, and each choice changes the result.
The more potatoes there are, the denser and more neutral the mash will be. The more carrots there are, the sweeter, more colorful, and lighter it will be.
| Recipe | Potatoes | Carrots | Expected result |
|---|---|---|---|
| Gourmand (6 people) | 1 kg | 500 g | Classic, dominant potato flavor |
| Swissmilk (4 people) | 800 g | 600 g | Sweeter, with a pronounced orange color |
| Moulinex Companion (4 people) | 500 g | 500 g | Equal amounts of carrots and potatoes, for a milder taste |
These quantities come from the product sheets of Gourmiland, Swissmilk and Moulinex (pages consulted in October 2026).
For one person, this represents between 250 and 350g of raw vegetables. To accompany a tournedos Rossini or other meat dish, opt for the lower end of the range.
Typical example: for a Sunday roast chicken for 4, 800g of potatoes and 400g of carrots make a puree that holds up well on the plate and leaves a little left over for the next day.
Choose your vegetables carefully and cook them at the same speed
When it comes to potatoes, choose a floury variety such as Bintje, Agria, or Marabel. Their flesh will mash into a smooth purée instead of remaining firm.
When it comes to carrots, choose firm and sweet ones. New carrots give a milder taste, but storage carrots work very well if you remove the fibrous core.
The tricky part is that carrots cook more slowly than potatoes. If both are cut into large cubes, the carrots will remain firm while the potatoes will already be tender.
Specifically: cut the carrots into rounds of about 1 cm and the potatoes into pieces of 3 to 4 cm, then plunge them together into the water.
Allow 25 to 30 minutes of cooking time in salted boiling water: Swissmilk indicates 25 minutes, Gourmiland approximately 30.
Pierce a piece of carrot with the tip of a knife: if it goes in without resistance, you can drain it.
Steaming is a good alternative, as the vegetables absorb less water. In this case, allow a few extra minutes.
The 25 to 30 minutes is an average: the size of the pieces and the freshness of the carrots can vary the time by several minutes. Trust the tip of the knife rather than the timer.
Mash and season without making the puree elastic
Drain very well, then return the vegetables to the hot pan for a few moments to evaporate any remaining water. Then mash while still hot.
A potato ricer is the preferred tool. Gourmiland prefers it to a blender, which can make the mashed potatoes elastic: the blades damage the starch in the potatoes.
The liquid is added last, hot and little by little. Swissmilk uses approximately 2.5 dl of milk and 50 g of butter for 1.4 kg of vegetables.
Gourmiland makes its mashed potatoes with 20 cl of cream for 1.5 kg.
In practice: pour half of the hot milk, mash, taste, then add the rest only if the puree seems too firm.
Opinions differ regarding seasoning. Swissmilk adds nutmeg and crushed hazelnuts, while Gourmiland omits them and uses a generous amount of freshly ground pepper.
Nutmeg is used sparingly: it awakens the carrot without masking it.
In summary, the preparation consists of five steps:
- Weigh 2 parts potatoes to 1 part carrots.
- Cut the carrots into 1 cm slices and the potatoes into 3-4 cm pieces.
- Cook for 25 to 30 minutes, until a knife tip goes in without resistance.
- Drain, then mash while still hot with a potato masher.
- Add the hot milk little by little and season.
What to do with mashed potatoes that are too runny?
This is a common defect, and it often comes from an excess of poorly drained cooking water or milk poured in all at once.
According to Croq-Kilos (article of May 20, 2025), several simple methods allow you to recover from the situation without remaking the recipe.
- Dry out the puree in a heavy-bottomed saucepan over very low heat and without a lid, stirring often.
- Add instant mashed potato flakes, one tablespoon at a time.
- Mash steamed potatoes, without liquid, and incorporate them into the puree.
The first method has the advantage of adding nothing: the excess water evaporates and the taste remains intact. The same technique can be used to thicken sweet potato puree .
A typical example: mashed potatoes that appear firm in the pan but spread out on the plate are often too wet. A few minutes of drying over low heat is enough to firm them up.
Oats and cornstarch are useful in a pinch, but too much can alter the taste. Add them in small amounts and taste each time.
Storing, freezing, and reheating the mashed potatoes
Homemade vegetable puree can be kept for 2 to 3 days in the refrigerator and for 2 to 3 months in the freezer, according to the National Institute of Public Health of Quebec (page updated on February 17, 2026).
To freeze, the same source advises pouring the still-warm puree into ice cube trays, covering, letting it cool in the refrigerator, then freezing for 8 to 12 hours.
The cubes are then placed in a freezer bag, from which the air is expelled, along with the name of the food and the cooking date.
To do: let the puree cool without keeping it at room temperature for too long, then store it in a closed container.
When reheating, stir well and add a splash of hot milk if the purée has hardened. Never refreeze purée that has already been thawed.
When warmed, it accompanies black pudding or calf's liver, two dishes that love a smooth purée.
In summary
For a balanced carrot and potato puree, start with 2 parts potatoes to 1 part carrots, then adjust according to whether you want a dense or sweeter puree.
Cut the carrots into smaller pieces, cook for 25 to 30 minutes, mash with a potato masher, and gradually pour in the hot milk. If the purée is too runny, drying it over low heat is the easiest solution.
Leftovers can be kept for 2 to 3 days in the refrigerator or for 2 to 3 months in frozen cubes.
