Root Vegetable Smash

Root Vegetable Smash Recipe
Photo: Thomas J. Story
This mixed root smash, more earthy and complex than mashed potatoes alone, was inspired by the overflowing winter CSA boxes that Piper Davis, co-owner and cuisine director at Grand Central Bakery in Portland and Seattle, got each week from Portland's 47th Avenue Farms. It's excellent with her Cider-Braised Pork Shoulder.

Yield:

Serves 6 to 8 (makes 6 cups)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 194
Caloriesfromfat 32 %
Protein 3.9 g
Fat 6.9 g
Satfat 4.2 g
Carbohydrate 30 g
Fiber 4.4 g
Sodium 356 mg
Cholesterol 18 mg

Ingredients

2 large russet potatoes (1 3/4 lbs. total)
1 1/2 pounds mixed root vegetables such as parsnips, rutabagas, turnips, kohlrabi, and parsley root
About 1 1/2 tsp. kosher salt, divided
1/4 cup each butter and whipping cream

Preparation

1. Peel vegetables, rinse, and cut into 2-in. chunks. Put in a large saucepan with 1 tsp. salt and water to cover. Bring to a boil over high heat, then reduce heat and simmer until tender, 15 to 25 minutes. Drain.

2. Return vegetables to pot with remaining 1/2 tsp. salt, the butter, and cream. Mash (some lumps are okay). Season with salt to taste.

Note:

Piper Davis,

Grand Central Bakery, Portland and Seattle,

October 2013
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