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Carrot, Leek and Ginger Mash

Prep Time:

30 Minutes

Cook Time:

1 Hour


6-8 servings



About the Recipe


  • 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


  • 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.

  • 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. 

  • 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.

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