Autumn Vegetable Mash Recipe

Autumn Vegetable Mash Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I stop mashing before the veggies get too smooth because I like a chunky texture. But go ahead and keep mashing if you like them smoother. — Dana Balter, Naples, Florida

This recipe is:

Contest Winning

Subscriber Exclusive

[X]

Rate Autumn Vegetable Mash Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Autumn Vegetable Mash Recipe

Prep: 20 min. Cook: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

8 medium Yukon Gold potatoes, cut into 1-inch pieces
6 medium parsnips, peeled and cut into 1-inch pieces
2 large celery roots, peeled and cut into 1-inch pieces
3 cups chicken broth
2-1/2 teaspoons salt, divided
2/3 cup 2% milk
2 teaspoons garlic powder
1/2 teaspoon pepper

Directions

In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables are tender.
Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency. Yield: 12 servings (3/4 cup each).

Originally published as Autumn Vegetable Mash in Taste of Home October/November 2012, p77