Upgrade your old-school mashed potatoes and try this wholesome root vegetable mash at Thanksgiving! Adding root vegetables like parsnips, rutabaga, and carrots to the mix makes this mash extra nutritious AND colorful.
Plus, this marbled mash pairs sweeter AND savory varieties together for a fun flavor twist! Personally, I LOVE butter in my mashed potatoes, but if you aren’t a fan you can skip it. Or, nix the butter if you’re wanting this to be a vegan root vegetable mash!
With or without butter, this dish tastes like a fancier, ultra-comforting batch of mashed potatoes—perfect for a holiday meal. And, there are loads of different winter root vegetables that you can try out in your own root vegetable mash! Trust me, they’re all bound to be delicious!
(For a paleo root vegetable mash, simply ditch the russet potatoes and use more parsnips, turnips, and rutabagas instead!)
A Nutritious Twist on an Easy Thanksgiving Side Dish: How to Marble Your Mash
Of course, the taste of this root vegetable mash is sure to please. But, most impressive to your guests will definitely be that eye-catching swirl of festive colors! And, thanks to the natural color differences of the veggies in this root vegetable mash recipe, that marbled effect is really simple to create.
The key is to prepare your parsnip turnip potato mash separately from the carrot and sweet potato mash. Then, simply swirl your white and orange mashes together, and you’ve got one gorgeous marbled root vegetable mash!
To make my swirl, I simply arranged dollops of my white and orange mashes (alternating colors) in a spiral inside of my serving dish. And, using the back of my spoon as a tool, I gently smoothed out the dollops into an even layer of fun, swirled color.
But, be careful not to swirl too aggressively or mix too much—your root vegetable mash may end up all one color instead of marbled! Be patient and have fun with it!
White Root Vegetable Mash: 1–2 russet potatoes (~½ lb), peeled & chopped 4–6 parsnips (~½ lb), peeled & chopped ½–1 rutabaga (~½ lb), peeled & chopped 2–4 turnips (~½ lb), peeled & chopped water ½ tsp salt 2 Tbsp grass-fed butter 2 Tbsp almond milk, or nondairy milk of choice
Orange Root Vegetable Mash: 3–4 sweet potatoes (~1 lb), peeled & chopped 5–6 carrots (~1 lb), chopped water ½ tsp salt 2 Tbsp grass-fed butter 2 Tbsp almond milk, or nondairy milk of choice
Peel all root veggies and cut into 1-inch pieces.
In one pot, add potatoes, parsnips, rutabaga, and turnips. In a separate pot, add sweet potatoes and carrots. Fill both pots with water, enough to cover the veggies, and add ½ tsp salt to each.
Bring both pots to a boil, reduce to medium, and boil 20-30 minutes until fork tender.
Drain vegetables and return to their respective pots.
Add 2 Tbsp butter and 2 Tbsp milk to each pot. Mash and mix to combine, seasoning to taste.
Marble the two mashes together, serve, and enjoy!
Yields 12 servings marbled root vegetable mash.
*To marble my mashes, I arranged dollops of my white and orange mash next to each other in a dish, then pressed down with the back of a spoon to gently swirl them together. Be careful not to get TOO forceful with the swirling if you want the colors to stay distinct!
**For a dairy-free & vegan root vegetable mash: omit butter and substitute with more nondairy milk.
**For a paleo root vegetable mash: substitute for russet potatoes with more parsnips, turnips, and/or rutabaga, and omit butter if preferred.