Tuesday, November 8, 2011

Step Aside, Mashed Potatoes

There's a new kid in town. New to us, anyway.

I'm talking about root vegetable mash. I've had it a few times before (the side dish they serve at The Eatery stands out as one of the best I've had), but never attempted to make it. Last weekend's pre-Thanksgiving feast with foodie friends turned out to be the perfect opportunity for making it.

I looked up some recipes online, but ultimately just bought whatever root veggies I could find at the farmers market and added anything else that sounded good and made sense.

The recipe was super easy and very delicious -- the worst and most tedious part was peeling and chopping all of the vegetables. Here's what I used and what I did:

  • 3 big sweet potatoes
  • 4 potatoes (Yukon gold, red potatoes -- anything works)
  • 6 medium-sized parsnips
  • 2 celery roots
  • a small carton of heavy whipping cream
  • about half a stick of butter, cut into pieces
  • garlic powder, salt and pepper to taste
Peel and cut all vegetables into small cubes Fill a pot (I had so many vegetables that I need to big pots) with salted water, place cut vegetables inside and bring to a boil. Simmer (don't turn the stove too low -- you'll wnat some bubbles) for about 20-25 minutes, or until the vegetables are tender.

Drain, and place back in pot. Mash vegetables with a masher. Pour in cream and butter, and shakes of garlic, pepper and salt, and beat with an electric mixer. It should be ready to eat then, or, if serving it later, just put back on the stovetop to heat up. This made about 10 servings.

That's all there is to it! I can't wait to try making this again. I think it would be good with any sort of vegetable you can find -- rutabagas, turnips, carrots included. If I made it again, I might tone down the cream (and use skim or 2% milk) and butter. But it's probably tastier the way I made it!


  1. Yum! Sounds like a good, hearty combo of things. I love mashed potatoes so might have to switch it up. I don't know if this would help, but my mom always steams things like sweet potatoes, then just peels the skin off, rather than using a peeler. My sister started using yellow or red potatoes for mashed potatoes, and just leaves the skins on since they're soft. Think that would make a difference in this case?

  2. Yeah, steaming could definitely do the trick with the potatoes (white and sweet), but I don't think that would work for other root veggies -- the peel on parsnips, celery root, etc. is pretty tough. Also, I'm never patient enough to wait for things to cool down to continue making whatever it is I'm making. :) When making regular mashed potatoes, I usually leave the skins on and just peel off any rooty knobs. You could definitely do that here, but I wanted this version (this time, anyway) to be creamy. :)