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.
Chef Tips
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.
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