Root Vegetable Mash

Peppery parsnips and buttery Yukon gold potatoes yield a light yet rich mashed vegetable side.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 26%
  • Fat: 4g
  • Saturated fat: 2.4g
  • Protein: 3.1g
  • Carbohydrate: 24.5g
  • Fiber: 3.3g
  • Cholesterol: 10mg
  • Iron: 0.8mg
  • Sodium: 285mg
  • Calcium: 47mg


  • 1/2 teaspoon salt, divided
  • 2 tablespoons unsalted butter
  • 3 cups peeled, cubed Yukon gold potatoes (about 2 large)
  • 3 cups peeled, chopped celeriac (celery root)
  • 1 1/2 cups chopped parsnips (about 2)
  • 1/4 cup finely chopped onion
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup water
  • 1 fresh thyme sprig
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup half-and-half


  1. 1. Combine 1/4 teaspoon salt and next 8 ingredients in a large saucepan. Bring to a boil over medium heat; reduce heat, and simmer, covered, 15 minutes or until potato is tender and liquid is almost evaporated. Remove from heat.
  2. 2. Discard thyme sprig. Stir in remaining 1/4 teaspoon salt, pepper, and half-and-half. Mash with a potato masher until almost smooth.
  3. Note: Though the menu serves 6, this recipe makes enough for 8 servings. Refrigerate the extra servings to enjoy the next day as a side to chicken, beef, or fish.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Root Vegetable Mash Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy