Three-Root Mash

If your thinking about Thanksgiving and what to make for side dishes give this one a serious thought. This three-root mash recipe is from the cookbook "River Cottage Every Day". I made the more rustic version but for Thanksgiving Day itself for my family I believe they would like the more mashed or blended root variation.


1 pound carrots (peeled and cut into chunks)
1 pound parsnips (peeled and cut into chunks)
1 pound russet potatoes (peeled and cut into chunks)
3 tablespoons unsalted butter
6 tablespoons milk or heavy cream
Sea salt and freshly ground pepper

To prepare:

Cook carrots and parsnips in a pan of boiling salted water until tender. Cook potatoes in separate pan. Drain and put back in pan to let vegetables steam dry for a minute or two.

For a smooth mash put the carrots and parsnips in a food processor with half the butter and blend into a creamy puree. Heat the milk and remaining butter in pan where potatoes were cooked, then add back in potatoes and mash until smooth. Combine potatoes and vegetables, adding plenty of salt and pepper.

For a rustic approach mash all 3 vegetables together. Add the milk and 3 tablespoons butter in pan seasoning with plenty of salt and pepper.


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