Can’t decide what kind of mashed veggies to pair with your holiday feasts? Ditch the indecision and toss in all of the root veggies! This delicious medley is sure to be a star side dish. Want to uncover the mysteries of what makes an amazing mash? Check out our guide to making the creamiest root veggie mash.
- 2 large russet or Yukon gold potatoes
- 1 sweet potato or yam
- 1 medium turnip or 3 parsnips
- 3 large carrots
- 1/2 cup vegetable broth
- 1/4 cup olive oil
- 1 tsp nutmeg
- 2 sprigs fresh thyme
- Salt and pepper
Peel all vegetables and cut into one-inch pieces. Rinse in cold water until water is clear.
Add vegetables into a large pot and cover with cold water. Season generously with salt.
Bring the pot to a boil and cook until all vegetables are fork tender.
Drain vegetables and cool until excess liquid is gone.
Meanwhile, heat vegetable broth, olive oil, nutmeg, and thyme until hot.
Use a potato ricer or potato masher to mash potatoes. Stir in hot vegetable broth mixture slowly until mash is well combined. Season with salt and pepper.
Taste and adjust seasoning as needed. If mash is not creamy enough, add more hot olive oil and broth.
Serve immediately OR upgrade to a casserole! Add mash to greased casserole pan and top with bread crumbs. Refrigerate up to two days. Bake at 400°F until hot throughout with a golden crust.