Potato and Carrot Cream

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 222 kcal


  • 4 large Potatoes
  • 4 Carrots
  • 1 tsp Salt
  • 1 Garlic clove crushed
  • 30 g Butter
  • 30 g Milk - boiling


  • Peel the potatoes and carrots and cut into large pieces. Add the crushed garlic clove and the salt, cover the whole thing with just a little water and cook for about 25 minutes on a mild heat, then drain.
  • Use the potato masher to thoroughly mash, add the butter, a little salt and nutmeg and whisk vigorously with a whisk, gradually adding some of the boiling milk until a creamy mixture has formed and season to taste again.
  • I served the potato and carrot cream with a beef roulade à la "Paulinchen" that was still there.
  • "Paulinchen" was my very thrifty mother. She chopped up leftovers or a roulade and warmed it up in the sauce, then served it with a puree: and so a single roulade was enough for three people ... is a leftover dish. It was just very economical!


Serving: 100gCalories: 222kcalCarbohydrates: 0.2gProtein: 0.2gFat: 25g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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