Mashed Root Vegetables

READY IN: 30mins
Recipe by Londonsbk

Simple and delicious. Ranked a 9.5 out of 10.

Top Review by Mia in Germany

Excellent, can't say much more :) DH is picky when it comes to potato dishes, and I wasn't sure he'd like this one, but the moment he had swallowed the first bite, he said "Five stars!" So, this is a keeper.
The only change I made was using cashew milk and clarified butter.
Thanks for sharing this simple winner.
Made for PAC Spring 2012.

Ingredients Nutrition

  • 2 chicken bouillon cubes, crushed
  • 34 lb parsnip, peeled, cut into 1-inch pieces
  • 1 14 lbs yams, peeled, cut into 1-inch pieces (red-skinned sweet potatoes)
  • 1 lb red potatoes, peeled, cut into 1-inch pieces
  • 3 tablespoons butter
  • 3 tablespoons whole milk


  1. Bring pot of water to boil. Add bouillon cubes and stir to dissolve; return to boil. Add vegetables; cook until just tender, stirring occasionally, about 18 minutes. Drain vegetables; return to pot. Add butter and mash until smooth. Mix in 3 tablespoons milk, adding more milk if mixture is dry. Season with salt and pepper.

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