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Root Vegetable Mash recipe, mashed sweet potatoes, parsnip turnip potato mash, healthy mashed potatoes, easy thanksgiving side dishes

Marbled Root Vegetable Mash Recipe

Print Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 12 serving
Calories 133


  • White Root Vegetable Mash:2 russet potatoes ~½ lb, peeled & chopped
  • 6 parsnips ~½ lb, peeled & chopped
  • 1 rutabaga ~½ lb, peeled & chopped
  • 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:4 sweet potatoes ~1 lb, peeled & chopped
  • 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.


Serving: 1serving | Calories: 133kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Fiber: 4g | Sugar: 6g