Autumn Vegetable Mash

Total Time

Prep: 20 min. Cook: 20 min.


12 servings

Updated: May. 11, 2023
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 in this dish. —Dana Balter, Naples, Florida
Autumn Vegetable Mash Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.

Nutrition Facts

3/4 cup: 235 calories, 1g fat (0 saturated fat), 2mg cholesterol, 649mg sodium, 52g carbohydrate (9g sugars, 7g fiber), 6g protein.