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Marbled Root Vegetable Mash Recipe

Root Vegetable Mash recipe, mashed sweet potatoes, parsnip turnip potato mash, healthy mashed potatoes, easy thanksgiving side dishes

Ingredients

White Root Vegetable Mash:
1-2 russet potatoes (~½ lb), peeled & chopped
4-6 parsnips (~½ lb), peeled & chopped
½–1 rutabaga (~½ lb), peeled & chopped
2-4 turnips (~½ lb), peeled & chopped
water
½ tsp salt
2 Tbsp grass-fed butter
2 Tbsp almond milk, or nondairy milk of choice

Orange Root Vegetable Mash:
3-4 sweet potatoes (~1 lb), peeled & chopped
5-6 carrots (~1 lb), chopped
water
½ tsp salt
2 Tbsp grass-fed butter
2 Tbsp almond milk, or nondairy milk of choice

Instructions

Notes

*To marble my mashes, I arranged dollops of my white and orange mash next to each other in a dish, then pressed down with the back of a spoon to gently swirl them together. Be careful not to get TOO forceful with the swirling if you want the colors to stay distinct! 

**For a dairy-free & vegan root vegetable mash: omit butter and substitute with more nondairy milk.

**For a paleo root vegetable mash: substitute for russet potatoes with more parsnips, turnips, and/or rutabaga, and omit butter if preferred.

Nutrition