A Better Mash With In-Season Root Vegetables

We declare root vegetables a season! Mash up some new combinations that up the flavor and nutrition.


The Essentials

Tools – Masher or Food Mill, pot, steamer basket
Fat – Butter, vegan butter or coconut oil
Liquid – Cream, milk, vegetable broth, coconut milk, buttermilk, whole milk yogurt
Seasoning – salt and pepper are a must, fresh or dried herbs, spices, aromatics like onion or garlic

Kicked-Up Combos

Mashed Sweet Potatoes with Curry Spice (try it with coconut oil and coconut milk)     *VEGAN
Mashed Carrots and Parsnips with Sage     *KID-FAV
Mashed Celery Root with Sautéed Celery, Celery Seed and Chopped Celery Leaves
*Mashed Turnips with Sautéed Turnip Greens and Thyme     *NUTRITION POWERHOUSE
*Mashed Potatoes and Beets with Ricotta and Rosemary     *INSTAGRAM WORTHY


Swap potatoes for half the root vegetables
Cut all pieces the same size for uniform cooking
Save a bit of the starchy cooking water to thin to puree consistency
Add green tops to hot mash—they will wilt naturally

*Many of these vegetables can be used root-to-tip to reduce food waste