These Creamy Mashed Root Vegetables make for a simple, delicious, and unique side dish to serve with any fall meal. This root mash is hearty, healthy, and pairs well with just about anything.
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Savory Root Vegetable Mash
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 a great alternative to mashed potatoes. It is made just like mashed potatoes, with the addition of other root vegetables and whatever other seasonings you’d like. We’ve given you our suggestions for the best mashed 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 or cream.
If you're wondering what to make with these mashed veggies, be sure to try our Oven Baked BBQ Chicken, Simple Chicken Breast, Honey Mustard Chicken, or some of our favorites such as Turkey, Crockpot Rump Roast, or Kalua Pork.
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.
What Vegetables to Use in Root Mash
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. Here are some of our favorites.
- Carrots
- Potatoes
- Sweet potatoes
- Beets
- Turnips
- Parsnips
- Onions
- Rutabaga
- Radishes
- Celery root.
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. We have found that a good mix of 50% potatoes and then a mixture of other vegetables is a nice balance.
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.
- Garlic Powder- You can play around with this a little. We like to add about a ½ teaspoon of ground garlic powder for yet another layer of flavor.
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) and garlic powder (if desired)
- 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
Frequently Asked Questions
A couple of ways to thicken runny mashed potatoes are
1. Stir them gently allowing more steam to escape while they cool a little.
2. Add in some cheese, a hard cheese like parmesan is especially good if you want to soak up some excess moisture.
3. Add dehydrated potato pearls to mashed potatoes.
Oven- To reheat potatoes in the oven, stir in butter, cream or any other desired flavorings. Spread the potatoes out on a baking dish and cover with aluminum foil and bake in a preheated350 degrees F oven for 20-3- minutes or until the potatoes are warmed through and reach 165º F.
Microwave- Place the potatoes in a covered microwave safe dish. Heat them at 50% power for 3 minutes, stirring occasionally until heated through. Once warm, stir well and add in dairy, butter, or your favorite toppings.
The key to making mashed vegetables freeze well is the fat content, so make sure to add plenty of butter and sour cream! To freeze, just cool them to room temperature and transfer them to freezer bags. Press them so that they lay flat and freeze for up to 3 months.
Storing and Reheating
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: store in an airtight container or freezer bags in the freezer for up to 3 months.
- Make-ahead: to make ahead just boil, mix, and mash your potatoes as directed, but don’t add quite all of the butter. Let them cool to room temp, and store them in the refrigerator until you are ready to serve them.
- To reheat: you can transfer to a microwave-safe dish and reheat in the microwave. Or, add a touch of milk and reheat slowly over medium heat on the stovetop. You can also warm in a preheated oven.
Mashed Root Vegetables Recipe
Ingredients
- 3 lbs Root Vegetables any combination of turnips, rutabaga, carrots, beet, sweet potatoes and red potatoes
- ¼ cup Butter plus 1-2 tablespoons to finish
- ½ cup Half and Half can substitute cream or milk
- 1 teaspoon 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
More Holiday Side Dishes
- Oven Brussels Sprouts
- Acorn Squash Soup
- Sweet Potato Casserole with Marshmallows
- Air Fryer Sweet Potatoes
- Ham and Cheddar Cheeseball
- Best Stuffing Recipe
- Oven Turkey Breast
- Chocolate Cheesecake
More of the best mashed potato recipes:
- Make-Ahead Mashed Potatoes
- Gruyere Mashed Potatoes
- Crockpot Mashed Potatoes
- Holiday Mashed Potatoes
- Twice Baked Potatoes
- Twice Baked Potatoes Casserole
- Cheesy Holiday Potatoes
- Best Potato Recipes
- More Holiday Recipes
- All of our Potato Recipes
- More Side Dish Ideas
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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.
Natalie
SUch a beautiful side for Sunday roast. Love the flavors and texture. I'll make this for sure this weekend. Thanks!
Jill Baird
Yes, So perfect for a side dish with pot roast!
Taryn
I love the combination of root vegetables in this. Thanks for the recipe.
Jill Baird
Taryn, you're welcome! Hope you enjoy it!