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Simply Smashing: Vegetable Mash

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vegetable mash recipe

Thanksgiving wouldn’t be Thanksgiving without mashed potatoes. At their light and fluffy best, they make the meal. If done incorrectly, you are in for a gluey disaster. The truth is that they are quite easy to make.

There is a great deal of debate over the type of potato to use. For me, there is only one choice…Yukon gold. These non-starchy potatoes mash up just right. Because of their lower starch content, it takes more to overwork them. The overworking is the downfall of many a mashed potato attempt.

Today we take it a step further by offering up something a bit new for your Thanksgiving table. I like to call it a vegetable mash. We are mixing the sweetness of carrot and sweet potato with the buttery flavor of the Yukon gold potatoes for a delicious combination. Just the right ratio of potato to sweetness and a little salt makes this the perfect side dish for your Thanksgiving table.

savourfeasts

VEGETABLE MASH

vegetable mash recipe

Before you start:

If you want to make just potatoes substitute the sweet potatoes and carrots for another 2 ½ cups of potatoes. The method is the same.

If you don’t have a ricer, use a masher to mix the vegetable together.

…also, if you don’t have a ricer, get one. This tool has proven itself over and over in my kitchen for bananas, pumpkin, and roasted garlic.

I cannot say it enough, overworking the mix will make it bad. Easy does it.

The ingredients:

  • 5 cups Yukon gold potatoes
  • 1 ½ cups sweet potato
  • 1 cup carrots
  • ¾ cup milk
  • 3-4 tablespoons butter
  • salt
  • pepper
vegetable mash recipe

The method:

  1. Peel and cut sweet potatoes into large pieces (about 1 ½ inches).
  2. Peel and cut carrots about the same size as the sweet potatoes.
  3. Put the sweet potatoes and carrots in a pot and cover with about 3 inches of water above vegetables.  Bring to boil.
  4. While sweet potatoes and carrots are cooking peel and cut potatoes in quarters lengthwise.
  5. Put potatoes in a separate pot and cover with about 3 inches of water above vegetables. Bring to boil.
  6. Boil potatoes until tender (about 20-25 minutes).  Remove and drain.
  7. The carrots and sweet potatoes should be done about this time.  Remove and drain.
  8. Press all of the vegetables through a ricer into a large bowl.
  9. Cut the butter into pieces and bury them in the mashed vegetables.  Allow the butter to melt.
  10. Add the milk, salt, and pepper.
  11. Mash just long enough to incorporate the ingredients and get a smooth consistency.

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