Let’s go back to our roots for better taste—and more vital health! I can’t imagine forgoing the pleasure of creamy mashed potatoes for Thanksgiving, but it’s healthier to avoid eating so many white foods. Add a few golden root veggies to the traditional mash, though, use heart-healthy olive oil instead of butter, and add immune-boosting garlic, and the resulting dish is not only better for us, it has a wonderfully sweet taste that really satisfies. Even my son, Mr. I Hate Mashed Potatoes, was completely won over by the robust flavor of this healthier golden mash.
3 cups scrubbed, diced white potatoes
1 cup peeled, diced sweet potato or yam
1 carrot, scrubbed and diced
1 small turnip, scrubbed and diced
1/2 rutabaga, peeled and diced
1 parsnip, scrubbed and diced
3 tablespoons olive oil
1 medium white or yellow onion, diced
1 garlic clove, minced
1 shallot, minced
1/2 to 1 cup milk, half-and-half, or soymilk
Sea salt and freshly ground black pepper, to taste
1. Place white and sweet potatoes, carrot, turnip, rutabaga, and parsnip in a large pot of boiling salted water and cook until very tender, around 30 to 40 minutes.
2. Meanwhile, heat olive oil in a heavy-bottomed skillet over medium heat and add onion, cooking around 10 to 15 minutes until it begins to brown and caramelize. Add garlic and shallot and continue cooking a few minutes until fragrant and softened.
3. Drain the potato mixture, return it to the pot, and smash with a potato masher, adding milk gradually until it reaches the desired consistency. Stir in the sautéed onion mixture with oil, add salt and pepper to taste, and serve hot.
Serves 4 to 6.
This mash keeps beautifully in the fridge for a few days—we shaped the leftovers into patties and fried them for brunch.
By Cait Johnson, with thanks to Richard Cambridge, poet and bon vivant, for his recipe.