End of Summer Root Mash
End of Summer Root Mash
Yield: 6
Prep time: 10 MinCook time: 18 MinTotal time: 28 Min
There's no better way to enjoy all these delicious root vegetables then in one creamy pot of goodness!
Ingredients
- 2 1/2 lbs root vegetables: potatoes, sweet potatoes, carrots, turnips, radishes
- 2-3 teaspoon salt
- 3 cloves garlic
- 1/2 cup room temperature butter
- 1/4 cup graded parmesan cheese
- 1/4 whole milk (plus extra if needed)
- salt and pepper to taste
Extras
- 2 green onions
- 2 cups roughly chopped spinach
- 1 Tablespoon fresh herbs: parsley, thyme, dill, oregano, chives
Instructions
- Wash all veg and cut into chunks of similar size. The smaller the chunks the faster your roots will cook. Peel and mince garlic.
- Place roots and garlic into a large pot and add water until just covered with water, add salt. Bring to a roaring boil and reduce heat to med and cook till veg is soft and easily pierced with a forked.
- Drain off all the water and return pot to stove with the burner on med heat. Toss the veg in the warm pot to allow all excess water to steam off.
- Once the veg is dry add room temp butter, remove from heat and let sit for a few minutes to slightly melt butter.
- Add optional spinach, parmesan and/or green onions (if using) as well as butter and milk. Mash vegetables with a potato masher or fork to get the consistency you like. From super chunky to smooth theres no wrong way to serve your mash. If like very smooth you can use an electric hand mixer. Do not use a food processor or immersion blender to mash veggies. Taste and add salt and pepper as needed. Transfer to large bowl and serve with herb garnish if you like.
