Smashed Cashew-Carrot & Potato Swirl

Right now I’m doing lots of winter vegetables and you can look forward to a very good Baked Quinoa Recipe (yea, gluten-free folks) as well as a Beets with Blood Orange, Kalamata Olives, and Balsamic to be featured here in the next few posts.  Anyways, I got the idea for this recipe from a Sweet Potato and Mashed Potato Swirl Thanksgiving recipe that stuck in my head from a few years back.  So when I had carrots in the fridge, potatoes in a bag on the counter, and cashews in the food processor on Friday night, the color of the two got me thinking.  Oh, and a baby next door, which may have had the brain on baby food (carrots served smashed, do we automatically go to baby food?)!  This veggie side has a bit of a sweet taste and you can even garnish the top with some brown sugar.  Serving this with ham on a holiday could really work or even Turkey.

I asked John if he thought the photo made this dish look unappealing?  It took him about 30 seconds to answer, so yes, the photo isn’t a great one for selling the dish.  If you used a pastry bag (outlined below) and swirled the potatoes and carrots that way, it would however, look great!

TIP #1: Grow Rosemary in your yard or in a pot and then you will always have it as a go to fresh spice.

TIP #2: Have Jane’s Krazy Mixed-Up Seasonings in your pantry and you can always dice up red  skin potatoes and roast them in the oven with just butter and Krazy Jane’s.  It’s a classic Ohio, quick dish (check Safeway for the seasoning).

Smashed Cashew Carrot & Potato Swirl Recipe


  • 1 lb. carrots, cleaned with stems trimmed off
  • 1 TBSP butter
  • 1/2 cup orange juice (or just squeeze a couple of oranges into the pan)
  • 1 TBSP Fresh Rosemary, chopped
  • 1/8 cup chopped cashews (pecans would work too)
  • Salt and Pepper
  • 2 lb. mix of red potatoes and Yukon gold potatoes
  • 1 TBSP butter
  • 1/4 cup milk or half/half
  • 1/2-1 TBSP Jane’s Krazy Mixed-Up Seasonings (or other mixed salt)
  • Salt and Pepper

Smashed Carrots:

Clean and scrub the carrots.  Slice stems off.   Heat butter in saucepan on medium heat and add orange juice and carrots.  Cook the carrots for 20 minutes constantly turning them until they are tender.  Then add the rosemary and cook a minute longer.  Now remove the carrots from heat and add the tender carrots to a food processor along with the cashews, salt, and pepper.  Blend until smooth.  If more liquid is needed add a bit more of orange juice.

Smashed Potatoes:

Clean and dice potatoes.  Place the potatoes in a saucepan, dash with salt and fill with water.  Boil potatoes until tender.  Drain water.  Next add butter, milk, salt/pepper, and Jane’s Krazy Salt.  Smash the ingredients together until smooth.

To Swirl:

Option #1: Pile smashed potatoes in serving bowl and then cover with smashed carrots.  Take a spoon and gently swirl the two together.

Fancy Option #2 (Obviously, I didn’t do this one, as you can see from above):

  1. Use a pastry bag and tip, then spoon potato mixture into one side of the bag and the carrot mixture into the other side.
  2. Pipe swirls, forming large rosettes, onto a greased baking sheet. Bake at 350 degrees F for 25-30 minutes or until heated through and tops are lightly browned.
2 comments… add one
  • nancy l

    so no sweet potatoes?

  • No sweet potatoes. I was just inspired by their color and an overabundance of carrots!

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