Root Vegetable Mash - Cook For Your Life- anti-cancer recipes
Root Vegetable Mash
Servings: 4
Prep time: 20

The very first time I ate mashed potatoes with parsley, olive oil and garlic was at a family lunch in a small town deep in the Marche in Italy. I hadn’t long left London, and this way of eating potatoes was a weird novelty for me as one, we only ever used butter, and two, they were green. But it was so delicious, that I quickly started using this idea in my own kitchen. With these Parsley Mashed Potatoes we’ve used Gremolata to stir into the mash, because you can make a batch, use some for the potatoes and freeze the rest to add to soups, or make a more deliciously green mash.



  1. Place the potatoes in a pot and cover with cold water. Bring to a boil, and continue to boil until tender when pierced with a fork. Drain and once cool enough to handle, peel. The skins will rub off.
  2. Mash the potato with a masher to desired smoothness. Stir in the Parsley Gremolata. Taste for seasoning then serve warm, if you are on the neutropenic diet, re-heat the potatoes with the gremolata for a few minutes.


Nutritional Information


175 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


40 g


2 g


5 g


5 g


14 mg

*per serving

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Ann's Tips and Tricks

Floury potatoes are essential for making good mash. The best floury potatoes are Idahos and Russets. Yukon Gold is a good all rounder, too if you prefer them.




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