Root Vegetable Smash

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 Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 32%
  • Protein: 3.9g
  • Fat: 6.9g
  • Saturated fat: 4.2g
  • Carbohydrate: 30g
  • Fiber: 4.4g
  • Sodium: 356mg
  • Cholesterol: 18mg


  • 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


  1. 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. 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.
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