These Mashed Root Vegetables make for a simple, delicious and unique side dish to serve with any fall meal. They are hearty, healthy and pair well with just about anything.
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Savory Mashed Root Vegetables
Mashed potatoes will, of course, always hold a special place in our hearts. But there is also something so pleasing about the earthy flavors of root vegetables, which got us thinking that perhaps we could give them a chance to join the party.
This recipe for Mashed Root Vegetables is made just like mashed potatoes, with the addition of other root veggies and whatever other seasonings you’d like. We’ve given you our suggestions for the best root vegetables and flavorings to use, but this is by no means an exhaustive list!
If you like your root vegetable mash a little on the chunkier side, simply don’t mash as much. However, if you like yours extra creamy, we suggest mashing a little further and adding a little extra butter and half and half.
What is a Root Vegetable?
Root vegetables are the veggies that grow under the soil, rather than on top. They are some of the more common foods that we grow and consume in the United States and include carrots, potatoes, sweet potatoes, beets, turnips, parsnips, onions, radishes and celery root.
Root veggies are hearty, nutritious and last for quite a while, making them a popular and practical ingredient in all sorts of fall and winter dishes.
What Vegetables to Use in Root Vegetable Mash
We like to make Mashed Root Vegetables with a mixture of potatoes (red potatoes and sweet potatoes work great) and more pungent root veggies, such as carrots, turnips, beets, parsnips or rutabaga.
Ingredients in Mashed Root Vegetables
- Root Vegetables - any combination of potatoes, sweet potatoes, turnips, rutabaga, carrots, parsnips, beets or celery root.
- Butter - you can use either salted or unsalted butter for this recipe, or even olive or avocado oil if you want to be a little healthier. You’ll need some for mashing into the veggies and some for a garnish.
- Half and Half - you can also use milk or heavy cream.
- Salt - we like to use sea salt.
- Parsley - this is an optional garnish.
How to Make Mashed Root Vegetables
- Wash and peel the vegetables and cut into 1" cubes.
- Place the vegetables in a large pot, add 2 teaspoons of salt and cover with hot water.
- Bring to a boil, then simmer for 20-30 minutes, or until the vegetables are very tender and no longer stick to a fork when poked.
- Once cooked, drain the water then return vegetables to the pot. Add in the butter, half and half and about 1 teaspoon of salt (more or less, to taste).
- Mash potatoes with a potato masher or potato ricer, getting out all of the largest chunks and mashing as chunky or smooth as you like. (Note: you may also use a standing mixer with the whisk attachment, but just be sure not to overmix or it will get gummy.)
- Scoop the mashed vegetables into a serving dish and finish with a pat of butter and chopped parsley. Enjoy!
Other Seasonings for Root Vegetable Mash
We’ve kept things pretty plain-Jane in this recipe, but there are plenty of simple ways to jazz up this side dish. Try adding any of the following to your Mashed Root Vegetables:
- Garlic (powder or fresh minced)
- Fresh thyme or sage
- Horseradish (drained bottled, or fresh grated)
- Sour cream
- Chopped chives or green onions
More of the Best Thanksgiving Side Dishes
- Oven-Roasted Brussels Sprouts
- Roasted Acorn Squash Soup
- Sweet Potato Casserole with Marshmallows
- Air Fryer Sweet Potatoes
- Ham and Cheddar Cheese Ball
- Grandma’s Thanksgiving Stuffing
- Oven-Roasted Turkey Breast
- No-Bake Chocolate Cheesecake
Mashed Root Vegetables Recipe
Ingredients
- 3 lbs Root Vegetables any combination of turnips, rutabaga, carrots, beet, sweet potatoes and red potatoes
- 1/4 cup Butter plus 1-2 tablespoons to finish
- 1/2 cup Half and Half can substitute cream or milk
- 1 tsp Salt more or less to taste
- 2 Tablespoons Parsley chopped for garnish
Instructions
- Wash and peel the vegetables and cut into 1" cubes.
- Place the vegetables in a large pot, add 2 teaspoons of salt and cover with hot water.
- Bring to a boil, then simmer for 20-30 minutes, or until the veggies are no longer stick to a fork when poked.
- Once cooked, drain the water then add the vegetables back to the pot. Add in the butter, half and half and about 1 teaspoon of salt (more or less, to taste).
- Mash potatoes with a potato masher or potato ricer, getting out all of the largest chunks and mashing as chunky or smooth as you like. (Note: you may also use a standing mixer with the whisk attachment, but just be sure not to overmix or it will get gummy.)
- Scoop the mashed vegetables into a serving dish and finish with a pat of butter and chopped parsley. Enjoy!
Notes
Tips:
- You can mash the vegetables as smooth or as chunky as you'd like.
- once cooked, the mashed vegetables can be kept warm in a bowl covered with aluminum foil and in a warm oven.
- A mixture of potatoes and more pungent root vegetables are a great mix.
Nutrition
Here are more of the best mashed potato recipes:
- Make-Ahead Mashed Potatoes
- Gruyere Mashed Potatoes
- Crockpot Mashed Potatoes
- Garlic Parmesan Mashed Potatoes
- 3 Cheese Twice Baked Potatoes
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This Mashed Root Vegetables side dish is hearty, healthy and pairs well with just about anything. Any mashed potato lover is sure to enjoy this delicious fall favorite.
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