Root Vegetable Mash

This root vegetable mash, shared by Taste of Home reader Robert Johnson of Chino Valley, Arizona, is practically made for a fall table. Rutabaga, celery root, parsnips, yellow beets and Yukon Gold potatoes are boiled and mashed together, resulting in a beautiful autumnal-gold side dish that looks especially pretty alongside a Thanksgiving turkey, a roast chicken or a holiday ham.

The flavor is just as fitting for the season. Butter and sour cream make the mash rich and creamy, while fresh horseradish and a pinch of nutmeg add zip and spice to balance the earthy vegetables. Add it to your Turkey Day menu to shake up the mashed potato routine, or make it for a cozy Sunday dinner when you want to sneak a few more vegetables onto the table.

Ingredients for Root Vegetable Mash

• Rosemary: Fresh rosemary adds an earthy, woodsy flavor that pairs especially well with the sweet root vegetables. You’ll use some in the cooking water and a little more for garnish.
• Leeks: Leeks add a mild onion flavor without overpowering the other vegetables. Be sure to soak them in a bowl of cool water once they’re sliced to loosen any dirt or sand hiding between the layers. (For an easy step-by-step, check out our guide on how to clean leeks.)
• Rutabaga: Rutabaga brings a mildly sweet, peppery flavor that gives this mash a little more character than your everyday mashed potatoes.
• Celery root: Celery root (aka celeriac) has a subtle celery flavor that adds savory depth to the mash. Peel away the knobby exterior with a sharp knife or vegetable peeler before chopping it.
• Parsnips: Parsnips bring natural sweetness and a slightly nutty flavor that balances the more savory vegetables.
• Yellow beets: Yellow beets add a touch of sweetness and gorgeous golden color. They’re a little milder and less earthy than red beets, making them a nice fit for this mash.
• Yukon Gold potatoes: Yukon Golds are naturally buttery and creamy, making them perfect for mashing. They also help give the root vegetables a familiar mashed-potato texture.
• Cream: Half-and-half makes the mash creamy without making it too heavy. Use 2% milk for a lighter mash, or heavy cream if you want it extra rich.
• Butter: Reach for unsalted butter for better control over the seasoning, since you’ll be salting both the cooking water and the finished mash.
• Sour cream: A scoop of sour cream adds tang and extra creaminess, keeping the earthy root vegetables from tasting too heavy.
• Horseradish: Freshly grated horseradish adds zip that wakes up the whole dish. Peel the root with a vegetable peeler, then grate it finely with a Microplane or box grater. For a milder mash, replace it with a spoonful of Dijon mustard.
• Nutmeg: Just a pinch of nutmeg adds subtle warmth to the creamy mash without making it taste dessert-like.
• Parsley: Finely chopped fresh parsley adds a pop of color and a fresh finish to the mash. You can also swap in minced chives for a mild oniony bite.

Directions

Step 1: Boil the vegetables

In a large pot or Dutch oven, bring 8 cups of water to a boil. Add the rosemary sprigs and 1 teaspoon of salt. Add the peeled and cut rutabaga and celery root, and cook them, uncovered, for five minutes. Add the peeled parsnips and beets, and cook for 15 minutes longer. Add the potatoes and leek and cook for another 25 to 30 minutes, or until all the vegetables are fork-tender.

Step 2: Mash the vegetables

Drain the water, and return the vegetables to the pot. Mash them with the half-and-half, butter, sour cream, horseradish, pepper, nutmeg and the remaining teaspoon of salt until they’re smooth and creamy. Garnish the mash with parsley and additional chopped rosemary before serving.

Editor’s Tip: A potato masher will give you a cozy, rustic mash with a little texture. Want it super smooth? Reach for a potato ricer. You’ll have to work in batches, but you’ll get an extra-fluffy, lump-free mash.

Recipe Variations

• Switch up the herbs: Not a rosemary fan? Replace it with fresh or dried thyme or sage, or use a combination of all three. A rosemary, thyme and sage blend is especially nice for holiday meals.
• Swap the potatoes: Yukon Gold potatoes give the mash a creamy, buttery texture, but sweet potatoes make a delicious swap for a sweeter, more colorful mash. You can also use half Yukon Golds and half sweet potatoes for the best of both worlds.
• Lighten it up: Swap 2% milk for the half-and-half and plain Greek yogurt for the sour cream. You’ll still get a creamy, tangy mash, it’ll just have a little extra protein from the yogurt.
• Make them cheesy: Stir a handful or two of freshly grated Parmesan or sharp white cheddar into the pot after mashing the vegetables for a savory, cheesy twist.

How to Store Root Vegetable Mash

Let the root vegetable mash cool, then transfer it to an airtight container and store it in the refrigerator for up to four days.

Can you freeze root vegetable mash?

You can freeze mashed root vegetables for longer storage, although the texture may be slightly less creamy once it’s thawed and reheated. Let the mash cool completely, then portion it into freezer-safe containers and freeze it for up to three months. Thaw it overnight in the refrigerator, then reheat it gently on the stovetop, stirring in a splash of half-and-half or milk to loosen it back up.

Can you make root vegetable mash ahead of time?

Yes, this root vegetable mash is a great make-ahead holiday recipe or side dish for a dinner party. Boil and mash the vegetables up to two days ahead, then cover and refrigerate them. When you’re ready to serve the mash, reheat it on the stovetop, adding a splash of half-and-half or milk if it seems too thick.

How do you reheat mashed root vegetables?

For a larger portion, reheat the mashed root vegetables in a saucepan over low to medium-low heat, stirring occasionally until they’re warmed through. Add a splash of milk or half-and-half as needed to bring back its creamy texture. The microwave works just fine for individual portions.

Root Vegetable Mash Tips

Can you use other root vegetables in this mash?

Yes, you can use other root vegetables in this mash. Swap in sweet potatoes, carrots or turnips for some of the vegetables, keeping the total amount of root vegetables about the same.

Can you make this root vegetable mash dairy free?

You can absolutely make this root vegetable mash dairy-free with a few simple swaps. Replace the butter with plant-based butter and use your favorite unsweetened, unflavored nondairy milk instead of half-and-half. You can also use a dairy-free sour cream alternative, or skip it altogether and add a little extra nondairy milk for creaminess.

What can you serve with mashed root vegetables?

Mashed root vegetables make a cozy side dish for just about any roasted or braised main. Serve them alongside roast chicken, pork tenderloin or pot roast or pair them with roasted broccoli or Brussels sprouts for a meatless meal. They’re also right at home on a holiday table next to turkey, ham and all your favorite autumnal side dishes.