Slow Cooker Carrot and Potato Mash
This four-ingredient dish is the kind of humble comfort food my great-grandmother relied on during the Depression. With nothing more than potatoes, carrots, butter, and a little salt, it transforms simple staples into something warm, filling, and deeply satisfying. The vegetables simmer low and slow until tender enough to mash with the back of a spoon, creating a rustic blend of pale yellow and bright orange, finished with a melting pat of butter on top.
Serving Ideas
- Ladle into wide, shallow bowls with an extra pat of butter and a sprinkle of black pepper.
- Pair with baked chicken thighs, pan-fried pork chops, or even fried eggs for a thrifty supper.
- Add green beans, peas, or cabbage slaw to round out the plate.
- Leftovers reheat beautifully alongside meatloaf or roast beef, or as a cozy base under stewed beans or leftover gravy.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Russet or Yukon Gold potatoes | 2 lbs | Peeled, cut into 1-inch chunks |
| Carrots | 1 lb | Peeled, sliced into ½-inch rounds |
| Salted butter | 4 tbsp, divided | Plus more for serving |
| Salt | 1 ½ tsp | Adjust to taste |
Directions
- Prep Vegetables
Peel and cut potatoes into 1-inch chunks. Slice carrots into ½-inch rounds. - Layer in Slow Cooker
Place potatoes and carrots in an even layer. Sprinkle with salt. Dot with 2 tbsp butter, cut into small pieces. - Cook Until Tender
Cover and cook:- HIGH for 3½–4 hours, or
- LOW for 6–7 hours, until vegetables are fork-tender.
- Mash & Finish
Add remaining 2 tbsp butter. Mash vegetables directly in the crock with a potato masher or spoon until fluffy but slightly chunky. - Adjust & Serve
Taste and add more salt if needed. If mash is too thick, stir in 1–2 tbsp hot water. Serve warm with an extra pat of butter melting over the top.
