Grandma makes them every Sunday with her famous meatloaf, Aunt Maria adds roasted garlic and my cousin whips them up to serve with fried chicken. You know and love this humble side dish: the mashed potato. Mashed potatoes are a comfort food staple and often have a special place next to the turkey and gravy on the Thanksgiving table. But in the name of spicing things up (just a little bit), why not add some color to this year’s classic?
Using other root vegetables in your mashed potatoes gives added depth and color, plus it’s a great way to introduce your family to a new vegetable or two. Since this recipe also has regular potatoes, it will still have that familiar texture. Use a hand mixer to make it easy to combine everything. Along with some sauteed onion, butter and milk, you have the makings of a new fall favorite. Try these mashed root veggies well into the season with roasted chicken or as a base for braised short ribs. You’ll be glad you stepped out of the mashed potato box.
- 1 pound parsnips, peeled, cut into 2-inch pieces
- 1 pound turnips, peeled, cut into 2-inch cubes
- 1 large carrot, peeled, cut into 2-inch pieces
- 2 pounds potatoes, peeled, cut into 2-inch cubes
- 1/4 cup butter
- 1 medium onion, chopped
- 2 Tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- In a large saucepot, add parsnips, turnips, carrot and enough water to cover. Cook over high heat 20 minutes. Add potatoes and continue cooking, about 15 minutes until vegetables are fork tender. Drain water and transfer cooked vegetables to a large mixing bowl.
- While vegetables are cooking, in a medium skillet over medium-high heat, melt butter. Add onion and cook for 4 minutes or until onions are translucent.
- Add onion mixture, milk, 1 teaspoon salt and 1/2 teaspoon pepper to the root vegetables. Beat with hand mixer until well blended with small pieces remaining.