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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.

I’ve made several variations of this root vegetable recipe. The simplest one is potatoes and carrots. But I also like adding other root vegetables like sweet potato, celery root, parsnips and/or turnips. Sometimes I throw in chopped baby spinach for color and extra nutrition.

root vegetable mash in bowl on table

The taste is similar to mashed potatoes with interesting new notes like the mild sweetness of carrots, celeriac and parsnips.

The method of making root vegetable mash is similar too. I like it on the chunkier side, but you can certainly puree it if you prefer.

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.

The recipe is great for kids with its hidden extra veggies. Skip the green bits if that turns them off.

A root vegetable mash makes a wonderful Thanksgiving or Fall side dish. It’s sensational with skillet chicken and vegetables, healthy meatloaf with mushroom gravy, sous vide short ribs (boneless beef) and bone-in turkey breast with pear chutney.

If you’re in the mood for something more traditional, try our basic mashed potatoes.  And if you have any leftovers, why not turn them into mashed potato pancakes – in this case, mashed root vegetable pancakes.

Tailor To Your Taste

Make adjustments to your liking, what you have on hand or diet preferences.

  • 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.
  • 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.
  • Add ins: Try adding grated cheese, caramelized onions and/or chopped fresh chives.

Common questions about root vegetable mash

How do I prevent the vegetable mash from becoming gummy?

  1. Make sure you dry out the veggies on the stove in the cooking pot after you drain them. See recipe.
  2. Mash with a potato masher, fork or electric [handheld] mixer – not a food processor or immersion blender.
  3. Don’t over beat the vegetables if using an electric mixer.

Can I freeze root vegetable mash? Yes, it freezes well for several months. Reheat in the oven, covered, in an oven-safe dish at 350F/175C for 20 to 30 minutes, stirring occasionally. Or in the microwave on high for several minutes, stirring occasionally, until heated through.

Is root vegetable mash healthy? Healthline gives a good breakdown of nutritional information.

  • Sweet potatoes are rich in fiber, vitamin C and vitamin A and a good source of several antioxidants.
  • Turnips are a good source of vitamin C, fiber, and potassium.
  • Carrots are loaded with vitamins A and K as well as beta-carotene (an important antioxidant).
  • Celeriac/celery root has a good dose dose of vitamin C and phosphorus and an excellent source of vitamin K (80% of daily value in one cup).
  • Potatoes pack a good punch of fiber, vitamin C, vitamin B6, potassium and manganese.

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.

Make Ahead

To keep the mashed vegetables warm:

  • 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.
  • Or put the bowl of mash, covered, over a pot of simmering water.

The vegetable mash will keep in the fridge 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/175F for 20 minutes or until hot.

How to make root vegetable mash

white and sweet potatoes, turnip, carrots, butter, cream, salt, spinach
Ingredients: Root vegetables (white and sweet potatoes, turnip, carrots or others), butter, cream/milk, salt. Baby spinach is optional.
cubed root vegetables on cutting board
Cut up root vegetables into roughly equal pieces.
root vegetables in pot with water
Boil in salted water until tender 15-20 minutes.
cooked root vegetables in colander draining
Drain and return to pot. 
cooked root vegetables and chopped spinach in pot
Shake pot over medium heat to dry vegetables. Add chopped spinach (if using), butter and milk.
root vegetable mash in pot
Mash with fork to desired consistency. Taste and adjust seasonings.

root vegetable mash in bowl top view

root vegetable mash in bowl on table
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4.86 from 7 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 mins
Cook Time18 mins
Total Time28 mins
Course: Side Dish
Cuisine: American, Vegetarian
Servings: 6
Author: Cheryl, Two Kooks In The Kitchen

Ingredients

  • 2 1/2 pounds root vegetables, Note 1
  • 3 tablespoon butter (or 4 for extra richness)
  • 1/4 cup milk or cream (plus extra if needed)
  • salt and pepper to taste
  • optional: 2 green onions chopped
  • optional: 2-3 cups roughly chopped baby spinach

Instructions

  • CUT ROOT VEGETABLES into roughly the same size - about 1 - 1 1/2 inches. If using carrots, slice them thinner as they take longer to cook.
  • BOIL VEGETABLES: Place vegetables in a medium-large pot. Add enough water to cover veggies by 1 inch (2.5 cm). Add 2-3 tsp salt. Bring to boil. Lower to medium and gently boil for 15-18 minutes or until soft and easily pierced with a fork. Drain vegetables in a colander and return to the pot.
  • DRY AND MASH: On medium heat, shake cooked vegetables to dry them out for 1 minute. Add spinach and green onions if using as well as butter and milk/cream. Mash with a fork to get the consistency you like. Do not use a food processor or immersion blender to mash veggies. Taste and add salt and pepper as needed. Serve.

Notes

  1. 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.
  2. 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.
  3. Make Ahead: To keep the mashed vegetables warm:
    • 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.
    • Or put the bowl of mash, covered, over a pot of simmering water.
 
Nutrition Values are estimates and include the optional spinach and green onions. 

Nutrition

Nutrition Facts
Root Vegetable Mash
Amount Per Serving
Calories 202 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 470mg20%
Potassium 789mg23%
Carbohydrates 35g12%
Fiber 10g42%
Sugar 10g11%
Protein 3g6%
Vitamin A 1171IU23%
Vitamin C 36mg44%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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