Root Vegetable Mash

Recipe

Side Dish
Root Vegetable Mash

Primary Media

Orange vegetable mash in a casserole dish topped with black pepper and fresh rosemary sprigs

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

20min
Prep
40min
Total

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Description

Mashed carrots? And rutabagas? Yes and yum. They work beautifully in combination with mashed potatoes. 

Recipe Tags

Servings and Ingredients

QuantityIngredientAdd
2large russet potatoes, peeled and coarsely chopped
½rutabaga, peeled and coarsely chopped
3carrots, peeled and coarsely chopped
2 tbsp.Hy-Vee unsalted butter
¼ c.Hy-Vee heavy whipping cream
4 sprig(s)fresh rosemary, chopped
Hy-Vee salt, to taste
Hy-Vee black pepper, to taste

Things To Grab

  • Large saucepan
  • Potato masher

Directions

  1. Place potatoes, rutabaga and carrots in a large saucepan. Cover with salted water. Bring to a boil and simmer for 20 to 25 minutes or until tender. Drain and return to saucepan.

  2. Mash to desired consistency. Stir in butter, whipping cream and rosemary. Season to taste with salt and pepper.

Nutrition facts

Servings

270 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 30mg
  • Sodium: 30mg
  • Total Carbohydrates: 37g
  • Protein: 5g

Daily Values

0%
Vitamin A 8%
0%
Vitamin C 40%
0%
Iron 10%
0%
Calcium 6%

Recipe Source:

Hy-Vee Big Holiday Food Book 2016.