I had some requests for my Garlic Rosemary Mashed Carrots recipe that I made as a side for the Herb Rubbed Pork Loin. I had some carrots that were starting to sprout roots in my crisper drawer so they needed to be used up.
3 lbs Carrots; peeled and chopped
1 large Onion; chopped
3 Tablespoons Rosemary; finely chopped
4 large cloves Garlic; minced
Salt and Pepper to taste
¼ cup Heavy Cream
- Bring a large pot of water to a boil and add the carrots and onion. Cook for 10-12 minutes or until tender.
- Drain and add the rosemary, garlic, salt, pepper and cream. Mash with a potato masher and if it isn’t the consistency you’d like you can use an upright or immersion blender to make it smoother.
- Taste and season accordingly. Serve hot with pork gravy.
- Enjoy!
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