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.

INGREDIENTS
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.

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

Michele W.

1:55PM PDT on Apr 27, 2012

Thank you

send a green star

Jennifer C.

6:32AM PDT on Oct 1, 2011

Yummy! Thanks for the great recipe.

Melinda offline K.

10:08PM PDT on Sep 30, 2011

Good recipe, I like popping in a few big whole cloves of garlic to boil down with the veg, lovely in the mash

Past Member .

8:24PM PDT on Sep 30, 2011

Sounds lovely, thanks :)

Donna B.

8:01PM PDT on Sep 29, 2010

This looks really good!

Joan K.

7:16AM PST on Mar 3, 2009

According to Wikipaedia, its a swede - ie a sort of reddish globe with yellow flesh rather like a very large pale pinky-brown beetroot. It's a US term - not used at all in the UK

Nikki C.

5:47AM PST on Nov 11, 2007

Hi, a rutabaga looks like a turnip.To me they have a bit more texture then a turnip they're cooked. If you ask the produce person where they're located, you shouldn't have any problem finding them.

James B.

7:51AM PST on Nov 10, 2007

Hi Whats rutabuga? I have not heard of this before?