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Golden Potato Root Mash

Golden Potato Root Mash

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.

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By Cait Johnson, with thanks to Richard Cambridge, poet and bon vivant, for his recipe.

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.


+ add your own
10:32AM PDT on Sep 8, 2013

Sounds great,thanks for sharing

9:52AM PDT on Mar 11, 2013

These veg are also marvellous roasted.

5:22AM PST on Mar 6, 2013

Thank you Cait, for Sharing this!

4:46PM PST on Mar 4, 2013

Go Vegan, use almond, rice or oat milk (not GM Soy) in this recipe...

2:21PM PST on Mar 1, 2013

I never get tired of carrots and potatoes. Plus my other favorite winter vegetable Cabbage. Yum.

8:40PM PST on Feb 28, 2013

Sorry, I meant rutabaga, not bugs!

8:37PM PST on Feb 28, 2013

Marvellous, root veggies in the winter is an extra bonus. My mom always added a potato to rutabuga so I carry on her tradition. Splendid recipe.

2:14PM PST on Feb 28, 2013


1:55PM PDT on Apr 27, 2012

Thank you

6:32AM PDT on Oct 1, 2011

Yummy! Thanks for the great recipe.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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