Mashed Root Vegetables Recipe
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.
Servings: 8 people
Calories: 198kcal
Ingredients
- 3 pounds root vegetables turnips, rutabaga, carrots, beet, sweet potatoes, and/or red potatoes
- 3 teaspoons salt (divided)
- 1/4 cup butter (plus 2 tablespoons to finish)
- 1/2 cup half & half
- 2 tablespoons parsley chopped
Instructions
- Wash and peel the root 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 1 teaspoon of salt.
- Mash with a potato masher or potato ricer, getting out all of the largest chunks and mashing as chunky or smooth as you like. Do not overmix!
- Scoop the mashed vegetables into a serving dish and finish with a pat of butter and chopped parsley. Enjoy!
Notes
Storing leftovers: store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
Make-ahead tips: to make ahead, boil, mix, and mash your veggies as directed, but don’t add quite all of the butter. Let them cool to room temperature, and store them in the refrigerator overnight.
Reheating: to reheat, either microwave or add a touch of milk and reheat slowly over medium heat on the stovetop.
Nutrition
Calories: 198kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 220mg | Potassium: 663mg | Fiber: 8g | Sugar: 8g | Vitamin A: 315IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 1mg