Our root vegetable mash is a nutrition powerhouse and a big step up from typical mashed potatoes. We’ve added sweet parsnips and carrots into the mix, along with some whole smashed garlic. Four cloves... may seem like a lot, but don’t worry — garlic cooked this way tastes sweet and mild and adds a lot of flavor. The end result is so rich and sweet that even the kids will love it.
Add the root veggies and garlic to a stockpot and cover with cold water. Bring to boil, then continue to boil until the vegetables are tender, about 15 minutes.
Reserve ¼ cup of cooking liquid, then drain the vegetables. Using a masher, roughly mash the vegetables with butter, a generous pinch of salt and a grinding of fresh black pepper. Add some cooking liquid if the mash is too dry. Taste for seasoning, then serve hot.
Use Yukon Gold or Russet potatoes. They have a consistency that is perfect to bind the mashed vegetables.
If you want to avoid dairy, try mashing the veg with some good quality olive oil instead. Add it a tablespoon at a time, up to 4 tablespoons (¼ cup) or until you get the consistency you want, especially if your mouth is sore.