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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.

Reasons you will love this dish:

Everything is made in one large pot. You can use any mixture of root vegetables. Root veggies are packed with nutrients and dietary fiber. Root vegetable mash is different from traditional potatoes and is a tasty way to incorporate vegetables.

Ingredients: – Yukon gold potatoes. Russets work too. – Turnips and parsnips. – Carrots. Use larger size carrots. – Bay leaves. – Fresh thyme sprigs.  – Almond milk. – Vegan butter. I like to use Earth Balance.  – Kosher salt.  – Black pepper.

01

Start with peeling the potatoes and the carrots and cut into 1-inch chunks. Peel and cut up the turnips and parsnips as well. 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.

02

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.

03

Add the vegan butter and almond milk. Season generously with salt and pepper.  Using a hand blender or immersion blender, mix well for about 1 minute or until desired consistency.

04

Add additional salt and pepper to the mashed root vegetables if needed. Transfer to a serving bowl and garnish with fresh thyme sprigs.

05

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.

Pro 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.

Try these other delicious recipes! 

Oven Roasted Boneless Chicken Thighs with Pumpkin Glaze 

Easy Bison Meatloaf

Meet the Content Creator: Kristina is always chasing life, brunch and balance. She loves to show others how to cook healthy and delicious meals in the kitchen. Subscribe to her newsletter to follow her journey and see what's cooking next!