Potato and root vegetables mash is a classic comfort food that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and it is also a very affordable meal. This dish can be made with any type of root vegetables, such as carrots, parsnips, turnips, and rutabagas. The vegetables are simply peeled, diced, and boiled until they are tender. Then, they are mashed together with potatoes and butter or milk. The result is a creamy, flavorful dish that is perfect for a cold winter day.
Check out the recipes below so you can choose the best recipe for yourself!
MASHED POTATOES AND ROOT VEGETABLES
Make and share this Mashed Potatoes and Root Vegetables recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 5 cs.
Number Of Ingredients 10
Steps:
- Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
- Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
- Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
- Cover pot and bring to a boil over high heat.
- Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
- Drain vegetables then return them to the pot.
- To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
- Stir them constantly to prevent scorching.
- Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
- Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
- Taste for seasoning and serve hot.
Nutrition Facts : Calories 259, Fat 7.4, SaturatedFat 4.5, Cholesterol 24.1, Sodium 1439.5, Carbohydrate 44.8, Fiber 4.7, Sugar 4, Protein 4.8
SAVORY MASHED ROOT VEGETABLES
Steps:
- Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
- While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
- Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.
POTATO AND ROOT VEGETABLES MASH
Categories Potato Side Thanksgiving Quick & Easy Wheat/Gluten-Free Root Vegetable Parsnip Winter Rutabaga Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
- Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
ROOT VEGETABLE MASH
Steps:
- Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.
- Preheat the oven to 350 degrees F.
- Bake the potatoes until soft, about 40 minutes depending on the size.
- Heat the oil in a deep fryer to 375 degrees F.
- Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
- Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.
Nutrition Facts : Calories 327, Fat 16.5 grams, SaturatedFat 10 grams, Cholesterol 47 milligrams, Sodium 168 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams
MIX-AND-MASH ROOT VEGETABLES
Provided by Patricia Murray
Categories Food Processor Vegetable Side Vegetarian Quick & Easy High Fiber Root Vegetable Carrot Parsnip Turnip Winter Healthy Bon Appétit Ireland Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cut vegetables into 1/2-inch pieces. Place in heavy medium saucepan. Add enough water to cover. Bring to boil. Cook until vegetables are tender, about 12 minutes; drain. Transfer to processor; add butter and process to coarse puree. (Alternatively, return vegetables to same pan; add butter and mash to coarse puree.) Season with nutmeg, salt and pepper and serve.
JAMIE OLIVER'S MASHED ROOT VEGETABLES
From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
- Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
- Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
- Drain in a colander.
- Place the vegetables back in the pan and mash with a potato masher.
- You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
- Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).
ROOT VEGETABLE MASH
Mash doesn't have to be all about potatoes. This superhealthy side adds swede and carrots to the mix for a veggie treat
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Place the potatoes, swede and carrots in a large pan of salted water. Bring to the boil and cook for 20-25 mins until tender. Drain and mash with a potato masher. Add the butter and a generous amount of seasoning.
Nutrition Facts : Calories 171 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
Tips:
- For a creamier mash, use a combination of potatoes and root vegetables, such as parsnips, carrots, or turnips.
- To make the mash extra smooth, peel the potatoes and root vegetables before boiling.
- Use a potato ricer or food mill to create a light and fluffy mash.
- Add milk, butter, and seasonings to taste. For a richer flavor, use heavy cream instead of milk.
- Serve the mash immediately, or keep it warm in a slow cooker or oven until ready to serve.
Conclusion:
Potato and root vegetable mash is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's a great way to use up leftover potatoes and root vegetables, and it's also a healthy and affordable option. With a few simple tips, you can make a creamy, flavorful mash that everyone will love.
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