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Root Vegetable Mash

Root Vegetable Mash

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

Oxmoor House OCTOBER 2006

  • Yield: 8 servings (serving size: 1/2 cup)
  • Cook time:23 Minutes
  • Prep time:25 Minutes


  • 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. 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. Discard thyme sprig. Stir in remaining 1/4 teaspoon salt, pepper, and half-and-half. Mash with a potato masher until almost smooth.

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.

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

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Root Vegetable Mash recipe