Root Vegetable Mash

4.9 from 23 votes

Change it up with this yummy root vegetable mash. Same creamy fluffiness as mashed potatoes, but made with your favorite root veggies. Beautiful colors and extra nutrition. Under 30 minutes.

I like this vegetable mash on the chunkier side, but you can certainly puree it if you prefer.

What to expect

Root vegetable mash is similar to mashed potatoes in method, taste and texture, but with interesting new notes from the mild sweetness of carrots, celeriac and parsnips.
It’s a great twist on mashed potatoes, especially for Fall and Thanksgiving. I love the colors.
They are worth a try for kids with their hidden extra veggies and nutrition. Skip the green bits if that turns them off.

Ingredient notes – tailored to your taste

yellow and sweet potato, milk, butter, turnip, butter, spinach, carrots, salt

Root vegetables: Use two or more – white potatoes (I like Yukon/yellow potatoes best), sweet potatoes, carrots, parsnips, turnips, rutabaga (swede), celery root (celeriac). Not a root vegetable, but you can also try pumpkin or butternut squash.
Butter and milk (or cream)

Variations

Simplest version: Just use two root vegetables – a potato-carrot or carrot-parsnip combination
Lower calorie version: Reduce the butter and eliminate the cream or milk (or replace it with low-fat Greek yogurt or broth)
Crispy, flaky version: Use the root mash in knishes with root mash (in puff pastry)
Dairy-free version: Substitute the butter with olive oil and the cream with broth.
Add ins:
- Try adding grated parmesan cheese or caramelized onions
- I also like to add fresh chopped baby spinach for extra color and nutrition.
- Sprinkle the finished dish with fresh herbs such as thyme, oregano, chives or parsley.

Step by step instructions

cubed root vegetables on cutting board — Cut root vegetables into roughly equal pieces.

root vegetables in pot with water — Add enough water to cover vegetables and boil in salted water until very tender, 15-18 minutes.

cooked root vegetables in colander draining — Drain and return to the pot. Shake over heat on stove to dry out veggies.

cooked root vegetables and chopped spinach in pot — Add chopped spinach (if using), butter, milk and salt to taste

root vegetable mash in pot — Mash with a fork to your desired consistency. Taste and adjust seasonings.

bowl of root veggie mash on wood table — Serve immediately, sprinkled with herbs if you like or keep warm until needed (see recipe notes).

Tips

Prep: Cut vegetables roughly the same size for even cooking. The exception is carrots, which take longer to cook so cut them smaller.
Measurements: There is really no need to stress about amounts. Once you boil and drain the vegetables, you can just add the butter and milk – a little at a time – until you get the consistency you like.
Method:
- Dry out the cooked vegetable mash before adding cream and butter. This will prevent them from becoming gluey.
- Mash with a potato masher, fork or electric mixer (not a food processor)

Shortcuts

Buy pre-peeled and cubed sweet potatoes
Buy peeled carrots

What to serve with mashed root vegetables

This mash makes a wonderful Thanksgiving or Fall side dish. It’s sensational with:

And check out many of our other delicious Thanksgiving side dishes.

Recipe FAQ

How do I prevent the vegetable mash from becoming gummy?

Make sure you dry out the veggies on the stove in the cooking pot after you drain them (see recipe). Mash with a potato masher, fork or electric [handheld] mixer – not a food processor or immersion blender. And don’t overbeat the vegetables if using an electric mixer.

Can I keep this warm before serving?

Yes. Make it up to an hour ahead and keep it in the pot, covered, on a warming ring on the stove. Or set the bowl of mash, covered, over a pot of simmering water until you’re ready to serve.

How do I store and reheat leftovers?

Refrigerate in an airtight container for 2 days (3 if you stretch it). Reheat in the microwave with a splash of extra milk, broth or cream, or in the oven, covered, at 350F/175C for 20 minutes or until hot.

Can I freeze root vegetable mash?

Yes, it freezes well for several months – reheat covered in the oven at 350F/175C for 20 to 30 minutes, stirring occasionally, or in the microwave on high for several minutes, stirring occasionally, until heated through.

How much do I need per serving?

Figure about 1/2 – 3/4 cup (125-250g) root vegetable mash per person. You will need about 1 pound (0.45kg) root vegetables to make 2 cups mash or 3-4 servings.

serving bowl with root vegetable mash on wooden table

More comfort-food potato recipes

Keep it traditional: Try our basic mashed potatoes.
With leftover mashed potatoes: Turn them into mashed potato pancakes or easy puff pastry potato knishes.
Use an Instant Pot: for buttery, herby Instant Pot potatoes and carrots.

If you make this recipe, let us know how it went! A rating & comment below mean a lot to us.

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4.92 from 23 votes

Root Vegetable Mash

Change it up a bit with this yummy root vegetable mash. Same creamy fluffiness as mashed potatoes, but made with your favorite root veggies, including potatoes. Beautiful colors and extra nutrients.

Prep Time10

Cook Time18

Total Time28

Course: Side Dish

Cuisine: American, Vegetarian

Servings: 6

Author: Cheryl Avrich

Ingredients

▢ 2 ½ pounds root vegetables, Note 1
▢ 3 tablespoons butter (or 4 for extra richness)
▢ ¼ cup milk or cream (plus extra if needed)
▢ salt and black pepper to taste

Optional add-ins or garnish

▢ 2 green onions chopped adds great flavor
▢ 2 – 3 cups roughly chopped baby spinach
▢ 2 tablespoons parmesan cheese
▢ 1 tablespoon chopped fresh herbs e.g. thyme, oregano, parsley, chives, dill

Instructions

CUT ROOT VEGETABLES into roughly the same size pieces – about 1 – 1 1/2 inches (2.5-3.8 cm). If using carrots, slice them thinner as they take longer to cook.
BOIL VEGETABLES: Place vegetables in a medium to large pot. Add enough cool water to cover veggies by 1 inch (2.5 cm). Add 2-3 tsp salt. Bring to boil. Lower to medium heat and gently boil for 15-18 minutes or until soft and easily pierced with a fork. Drain in a colander and return vegetables to pot.
MASH: On medium heat, shake cooked vegetables to dry them out for 1 minute. Add optional spinach, parmesan and/or green onions (if using) as well as butter and milk/cream. Mash vegetables with a potato masher or fork to get the consistency you like. I like them chunky, but if your prefer a smooth texture, you can use an electric hand mixer. Do not use a food processor or immersion blender to mash veggies. Taste and add salt and pepper as needed. Transfer to large bowl and serve with herb garnish if you like.

Recipe Notes

Root vegetable options – Use two or more – white potatoes (I like yellow or Yukon Gold potatoes best), sweet potatoes, carrots, parsnips, turnips, rutabaga (swede), celery root (celeriac). You can also use pumpkin or butternut squash which are not root vegetables, but good.
Portions: Figure about 1/2 – 3/4 cup (125-250g) root vegetable mash per person. You will need about 1 pound (0.45kg) root vegetables to make 2 cups mash or 3-4 servings.
Variations
- Lower calorie version: Reduce the butter and eliminate the cream or milk (or replace it with low fat Greek yogurt or broth)
- Dairy-free version: Substitute the butter with olive oil and the cream with broth.
- Simplest version: Just use two root vegetables – a potato-carrot or carrot-parsnip combination
- Crispy, flaky version: Use the root mash in knishes with root mash (in puff pastry)
- Add-ins: grated parmesan cheese or caramelized onions, fresh chopped baby spinach for extra color and nutrition.
Make Ahead/Keep Warm/Store Leftovers/Freeze:
- To keep the mashed vegetables warm:
  1. Make them an hour ahead and keep them in the pot on a warming ring, covered, on your stove (if you have one) for an hour.
  2. Or put the bowl of mash, covered, over a pot of simmering water.
- Leftovers will keep in the fridge in an airtight container for 2 days (3 if you stretch it). Warm in the microwave with a little extra milk, broth or cream or in the oven, covered, at 350F/175C for 20 minutes or until hot.
- Freezes well for several months.