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Creamy mashed potatoes are always a winner with my little ones. Lump free mash is a real hit and lately I’ve been making root vegetable mash to add a bit more nutrition into mealtimes. Comfort food is always good for the soul and this goes down a treat.
My favourite vegetables to add into this mash would be white potatoes, carrots, swede and parsnips. My recipe here features all of these vegetables and is super simple, delicious and a real hit served as a side dish to a tasty roast dinner. I also love making air fryer vegetables when I want something a little different.
Ingredients for making root vegetable mash:
1 large white potatoes
1/2 swede
2 parsnips
2 carrots
20ml milk of choice
20g butter or margarine of choice – you CAN use a little olive oil instead if that’s all you have to hand
Salt and pepper (I typically use 1/8 teaspoon salt and the same for black pepper)
Method for making root vegetable mash:
Put a pan of salted water on to start boiling.
Meanwhile peel, wash and cube your potatoes, swede, parsnips and carrots.
Place the vegetable cubes carefully into the boiling water.
Boil for 10-12 minutes until the cubes are cooked through and tender. You can use a fork to test by pressing into one of the cubes and seeing if it begins to break apart.
Mash your root vegetable cubes until they’ve reached your desired consistency. I LOVE to use a *Masha from Lakeland. It is basically a potato masher with a difference. All you need to do is press a button and it runs it through little grooves to get fine mash. It’s really changed my mash ‘game’ and made it much easier for me to make smooth mash every time. It is also fantastic for use making sauces too.
Add in the milk and butter, stir through and add salt and pepper to taste.
You can add a pinch of nutmeg if you want to really bring out some extra flavour in this creamy vegetable mash.
Serve with your favourite meals and enjoy.
Note: If you don’t have a potato masher then you could use a food processor, but make sure to pulse and not to over work it or it’ll go stringy and won’t be as nice.
Is root veg mash good for you?
Yes. Root vegetables are a source of many great vitamins and minerals including potassium, folate, vitamins A,B,C and manganese. Find out more about the health benefits of root vegetables. This is a nice healthy side dish with lots of nutritional benefits.
Can you freeze root veg mash?
You can! I always make my mash up, completely, making sure to use butter and milk to make the creamiest mash possible. I sometimes make up entire meals, such as cottage pie or fish pie with leeks, using this mash on the top.
Then I can just pop the meals in the oven direct from the freezer, by using suitable cookware or disposable foil trays.
What are the best vegetables for root vegetable mash?
Celeriac, also know as celery root, is one of my favourite vegetables to use in this root veggie mash. It’s quite hard to find in UK supermarkets though so it’s rare I’ll have this in!
Sweet potato is another good vegetable to add in, though I find it a bit difficult to cut.
Want to make a root vegetable puree for baby?
If you’re wanting to make this for a baby then I would recommend completely skipping the salt and pepper, and also skip the butter and milk (age dependent). You can add a little water if you need to thin the consistency out slightly.
What to serve with root vegetable mash?
I absolutely love to serve this with air fryer sausages or air fryer sausage meatballs, air fryer green beans or air fryer tenderstem broccoli and onion gravy. Yum!
How to make root vegetable mash:
Root vegetable mash
How to make a delicious root vegetable mash with minimal effort
Ingredients
- 1 large white potato
- 1/2 swede
- 2 parsnips
- 2 carrots
- 20 ml milk of choice
- 20 g butter or margarine of choice – you CAN use a little olive oil instead if that’s all you have to hand
- Salt and pepper I typically use 1/8 teaspoon salt and the same for black pepper
Instructions
-
Put a pan of salted water on to start boiling.
-
Meanwhile peel, wash and cube your potatoes, swede, parsnips and carrots.
-
Place the vegetable cubes carefully into the boiling water.
-
Boil for 10-12 minutes until the cubes are cooked through and tender. You can use a fork to test by pressing into one of the cubes and seeing if it begins to break apart.
-
Mash your root vegetable cubes until they’ve reached your desired consistency. I LOVE to use a *Masha from Lakeland. It is basically a potato masher with a difference. All you need to do is press a button and it runs it through little grooves to get fine mash. It’s really changed my mash ‘game’ and made it much easier for me to make smooth mash every time. It is also fantastic for use making sauces too.
-
Add in the milk and butter, stir through and add salt and pepper to taste.
-
You can add a pinch of nutmeg if you want to really bring out some extra flavour in this creamy vegetable mash.
-
Serve with your favourite meals and enjoy.
-
Note: If you don’t have a potato masher then you could use a food processor, but make sure to pulse and not to over work it or it’ll go stringy and won’t be as nice.
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
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