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 vegetable mash.
Ingredients
- 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
Preparation
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Peel all vegetables and cut into one-inch pieces. Rinse in cold water until water is clear.
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Add vegetables into a large pot and cover with cold water. Season generously with salt.
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Bring the pot to a boil and cook until all vegetables are fork tender.
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Drain vegetables and cool until excess liquid is gone.
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Meanwhile, heat vegetable broth, olive oil, nutmeg, and thyme until hot.
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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.
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Taste and adjust seasoning as needed. If mash is not creamy enough, add more hot olive oil and broth.
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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.
