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Autumn Vegetable Mash

 Autumn Vegetable Mash
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
12 ServingsPrep: 20 min. Cook: 20 min.

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).