Creamy and Delicious Dairy Free Root Vegetable Mash
Here is a sophisticated twist to your traditional mashed potatoes. My Creamy and Delicious Dairy Free Root Vegetable Mash is the perfect side dish. Made with yukon gold potatoes, carrots, parsnips, and turnip, this is a great addition to your Thanksgiving table or Christmas dinner.
Serve this creamy mash with your favorite protein- beef short ribs, roasted turkey or chicken and fish or keep it as a vegetarian side dish.
Why this recipe works
- It’s a great way to get extra nutrients in during the holidays.
- Root vegetable mash is different from traditional potatoes and is a tasty way to incorporate vegetables.
- Everything is made in one large pot.
- You can use any mixture of root vegetables.
- Root veggies are packed with nutrients and dietary fiber.
Other great recipes to try: Braised Italian Ground Bison Meatballs, Easy Rosemary Shaved Beef Stir Fry and Easy Bison Meatloaf Recipe.
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Ingredients
- Yukon gold potatoes. Russets work too.
- Turnips and parsnips. I noticed not all grocery stores carry these. I was able to find mine at a local organic grocery store. If you are unable to locate, butternut squash or sweet potatoes are delicious too.
- Carrots. Use larger size carrots.
- Bay leaves.
- Fresh thyme sprigs. Rinse the thyme before adding to the pot.
- Almond milk.
- Vegan butter. I like to use Earth Balance. Ghee is a good substitute.
- Kosher salt. Sea salt is a good alternative.
- Black pepper.
How to make this creamy vegetable mash
1. Start with peeling the potatoes and the carrots and cut into 1-inch chunks. Peel and cut up the turnips and parsnips as well.
2. Place potatoes and other vegetables into a large pot over high heat and cover them with just enough water. Add salt to the water along with the herbs. Bring it to a boil. (Once it is boiling, you can lower the heat if the cooking liquid is splashing everywhere.)
3. Cook for about 20 minutes or until the vegetables are fork tender. Drain well and toss out the bay leaves and thyme stems. Add the cooked vegetables back to the pan.
4. Add the vegan butter and almond milk. Season generously with salt and pepper.
5. Using a hand blender or immersion blender, mix well for about 1 minute or until desired consistency.
6. Add additional salt and pepper to the mashed root vegetables if needed. Transfer to a serving bowl and garnish with fresh thyme sprigs.
7. Store any leftovers in an airtight container in the fridge for up to 3 days. The best way to reheat is in the micowave or on the stove top in a small skillet over low heat. To freeze, place in freezer bags. Freeze up to 3 months.
Helpful tips
Salted water and the fresh herbs give the vegetables a lot of flavor.
Cut all the vegetables the same size to ensure even cooking.
For a smooth texture, use an immersion blender, food processor potato ricer or hand blender. For a root vegetable mash that is on the chunkier side, use a potato masher.
Other tasty vegetable ideas to throw in are butternut squash, celery root, russet potatoes and sweet potatoes.
As this is made dairy free, you can add dairy if you like. Sour cream, regular milk, or heavy cream will work along with regular butter. Parmesan cheese makes a tasty garnish as well.
Other optional and yummy garnishes are green onions, crispy bacon bits or chopped italian parsley or fresh basil.
Recipe inspiration
I’m always looking for healthy recipes to create for the holidays and mashed vegetables were calling my name!
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Creamy and Delicious Dairy Free Root Vegetable Mash
Ingredients
- 3 cups yukon gold potatoes peeled and quartered
- 2 cups turnips peeled and cut
- 2 cups parsnips peeled and cut
- 2 large carrots peeled and cut
- 2 bay leaves
- 2 sprigs thyme
- almond milk
- vegan butter
- kosher salt as needed
- black ground pepper
Instructions
- Place the cut up potatoes, turnips, parsnips and carrots into a large pot and cover them with water. Add salt to the water along with the herbs. Bring it to a boil.
- Cook for about 20 minutes or until the vegetables are fork tender. Drain well and toss out the bay leaves and thyme stems. Add the vegetables back to the pan.
- Add the vegan butter and almond milk. Season generously with salt and pepper.
- Using a hand blender, mix welll for about 1 minute or until desired consistency.
- Add additional salt and pepper if needed. Transfer to a serving bowl and garnish with fresh thyme sprigs.
Notes
Nutrition
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