Whipped Root Vegetables

"This is a super-flavorful substitute for your standard mashed potatoes."

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 3/4 pound russet potatoes (1 or 2 medium)
  • 3/4 pound parsnips (about 2 medium)
  • 3/4 pound celery root (about 1 medium)
  • 1/2 pound turnips (about 2 medium)
  • Kosher salt
  • 10 tablespoons unsalted butter, cut into small pieces
Directions
  • Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring the water to a boil over high heat, reduce the heat to medium and boil gently until the vegetables are tender, 20 to 30 minutes. (Insert a paring knife into a potato; there should be no resistance.)

  • Drain the vegetables well and return to the pot. Let the pot sit 5 minutes over low heat to cook off any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add 1 1/2 teaspoons salt, then whip in the butter.

  • Photograph by Steve Giralt


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Thanksgiving Side Dishes