Root Vegetable Mash Recipe
A root vegetable mash featuring sweet potatoes, yukon gold potatoes, parsnips, celery root, and garlic. These are as seasonal as seasonal gets and would be a great addition to any fall menu!
I actually pulled this recipe out of the archives and updated the photos as it was one of the first recipes I shared when I first started Mountain Mama Cooks and the photos didn’t do the recipe any justice. I wanted to share it again for those of you that missed it. Which is pretty much all of you. But if you do remember it me sharing it 3+ years back, think of this as a friendly reminder and gentle to nudge to gather the ingredients and getting cooking!
This month for our #Eatseasonal round up, the theme is centered around the Thanksgiving table as the big day is just around the corner! As always, it is Becky from The Vintage Mixer that brings us all together. Becky is one of the most down to earth people I know and her passion for eating seasonally and buying locally is infectious. Each conversation I have with her I’m left with a smile, a full heart and renewed passion for what it is I love so much food. Not only is food a common connector but if used in the right way, it will not only nourish our bodies but also our souls. She does this so effortlessly with the way she eats, blogs and shares. Check out her November post for her illustrated list and free desktop or phone screen savers for what is in season this month.
I can’t tell you how much I love this vegetable medley. These are like mashed potatoes to the umpteenth degree. Like mashed potatoes on steriods (if steroids were good for you…) For me, this is truly the perfect winter side dish. It’s hearty, filling, comforting and absolutely beautiful in color. It highlights the produce beautifully. When I was doing more private chef work, I used to make this for clients all the time. I’d serve alongside roast chicken or as a bed for braised short ribs and this would be a lovely Thanksgiving side dish.
Let’s talk about what makes this Root Vegetable Mash so great. We already know how delicious the potato and sweet potato are but it’s the lesser known celeriac and parsnips that make this dishes shine. Celeriac, or celery root, is a kind of celery but grown as a root vegetable. It is low in starch and tastes mildly of celery. It gives a nice earthy subtlety to the dish. Parsnips are sisters to the carrot but lighter in appearance and slightly sweeter. When cooked, they are buttery and just a wee bit spicy. The mash gets extra love from garlic infused half-and-half and butter. Oh hello lover. It’s just enough to make the dish rich and velvety and lick-your-spoon worthy. Can you not tell how much I love these veggies? Trust me when I tell you these are a must make.
The best part of any potluck is getting to sample a little bit (or a lot) of what everyone else brought. Be sure to check out all the amazing seasonally and Thanksgiving inspired recipes from these other bloggers- gosh I have some talented friends. Have a great Monday, everyone, and be sure to tag your seasonal eats on Instagram and Twitter with the #eatseasonal hashtag.
Autumn Acorn Squash Pita “Nachos” with Pomegranates & Blue Cheese by Climbing Grier Mountain
Thai Curried Butternut Squash Soup by Cookie and Kate
Turkey and Gravy:
Proscuitto Wrapped Turkey with Gravy by Vintage Mixer (with seasonal herbs of course!)
Secrets to the best mashed potatoes by Simple Bites
Root Veggie Mash by Mountain Mama Cooks
Thanksgiving Couscous with Butternut Squash, Sausage, Kale, Manchego, Dried Fruits and Nuts by Project Domestication
Maple Roasted Brussels Sprouts with Walnuts & Feta by The Law Students Wife
Miso Roasted Butternut Squash by Foodie Crush
Apple Pear Praline Pie by Completely Delicious
Cranberry Sauce Slab Pie by Kitchen Confidante
GF Cranberry Lemon Curd Tart with Gingersnap Crust by Cafe Johnsonia
- 1 medium sweet potato
- 1 small celeriac (celery root)
- 2 medium parsnips
- 2 large red potatoes
- 1/3 cup half & half
- 2 cloves garlic, peeled and smashed
- 2 tablespoons butter
- salt and pepper
- Bring a large pot of water to a boil.
- Peel and dice the sweet potato, celeriac, parsnips and red potatoes. The celery root and parsnips take longer to cook so place them in the water first and boil for 10 minutes. Then add the sweet potato and potato to the pot and cook until done about 20 more minutes.
- Meanwhile, in a small pot, warm half & half and garlic cloves over medium-low heat. Bring to a bare simmer and then, cover and turn off the heat to infuse while the veggies cook.
- Drain the water from veggies and place cooked vegetables in a food processor fitted with the blade. Add the half & half along with garlic cloves, butter and a pinch of salt and pepper to the processor and pulse until the vegetables are smooth and pureed all the way through. Taste and adjust seasoning if necessary. Serve warm.