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mashed root vegetables in a white bowl with a pat of butter
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5 from 2 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 198kcal
Author: The Carefree Kitchen


  • 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


  • 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!



  • 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.  


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