Root Vegetable Mash Recipe

Name: Root Vegetable Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 yukon gold potatoes; 2 carrots; 1 turnip; 1 parsnip; 1 rutabaga; 2 leeks; 4 tablespoons butter; 2 garlic cloves; 4 tablespoons heavy cream; salt, as needed; black pepper, as needed

Servings: persons

6 yukon gold potatoes
2 carrots
1 turnip
1 parsnip
1 rutabaga
2 leeks
4 tablespoons butter
2 garlic cloves
4 tablespoons heavy cream
salt, as needed
black pepper, as needed

1
Peel and dice the potatoes, carrots, turnip, parsnip and rutabaga.
2
Add to salted boiling water and simmer for 30 minutes.
3
Meanwhile, wash the leeks, keeping only the white and light green parts.
4
Slice into thin half rounds.
5
Finely mince the garlic.
6
In a frying pan put the butter, leeks, and garlic and saute for about six minutes over medium heat.
7
Remove and set aside.
8
When the potato mixture is tender, drain off the water and mash.
9
Stir the leek mixture into the potatoes.
10
Add the heavy cream and salt and pepper to taste.
11
Mix well.
12
Leftovers can be made into patties and fried in just a little bit of oil or butter.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 yukon gold potatoes, 2 carrots, 1 turnip, 1 parsnip, and more.

Yes, Root Vegetable Mash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Mash

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