Carrot Mash with Orange and Mint

This brightly colored mash has a tantalizing flavor that’s ideal with rich lamb dishes. A touch of hot sauce keeps the sweetness of the orange in check.

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  2 lb. carrots, peeled and cut into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, cut into 2 pieces
  
  


• 
  
  2 Tbs. heavy cream
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. finely chopped fresh mint
  
  


• 
  
  1/2 tsp. finely grated orange zest; more as needed
  
  


• 
  
  Hot sauce, such as Tabasco, to taste
  
  

Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.

Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.

For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.

For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.

Season to taste with more orange zest, salt, or hot sauce before serving.