Savory Mashed Root Vegetables

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Always a hit with my guests - this delicious, easy recipe has become a Thanksgiving tradition in our house!

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i don't believe i've ever had a parsnip, rutabaga, or a turnip as an adult, but this is a fantastic recipe! my teenaged kids agreed, and ate up any and all leftovers the day after Christmas : this, and a few other FoodNetwork recipes made this holiday's meal the best i can ever remember!

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a bit bland. I would recommend pumping up the garlic and adding a little nutmeg and hold on the rosemery. half rosemery to the thyme. Also, pay attention to the roots suggested. Make sure you have enough starch veggies to hold the others together. I found it got a bit watery.
...just my opinion.

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fast easy & tasty

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This recipe sounds delicious. However, I found it by clicking on the Foodnetwork's "Get Healthy" tab, and then going to "Top 10 Get-Healthy Recipes". I realize it is full of healthy vegetables, but with 2 cups of heavy cream, a stick of butter, and a good dose of olive oil, how can it be a 'get healthy' recipe without making major changes?

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This melt in your mouth recipe is perfection! I have have also made this recipe adjusting the cholesterol content for my husband using fat-free half and half. It's great either way.

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It was our night for the book club, and my wife didn't want to do winter roots -- but some fast talking won her over. And this recipe won over the entire book club. They loved it! Now my wife thinks I'm a genius.

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I made this with potatoes, rutabagas and parsnips. It was fantastic! I loved the infusion of the fresh herbs in the cream. This was a great new taste for the regular mashed potato dish. It was tastey and didn't require gravy to be a bright spot on the flavors of the Thanksgiving table.

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I expected a mashed potato texture, but it's chunkier (I even used a hand mixter. The taste is very good, if you like root vegetables. My father (a southern meat-n-potatoes man preferred plain mashed potatoes. I recommend making this the day before -- the flavors melded and it was even better.

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this had to be one of the easiest sides i've ever cooked. they tasted better than the best mashed potatos you've ever had. i used parsnips, turnips, rutabega, carrots, sweet and red potatos, and chaged the ingredients in the cream. i used a sage and mixed herb butter that i also used on the turkey and in the corn bread stuffing that were featured in this episode, it pulled all the dishes together. also the day after thanksgiving i pulled out the savory veggies that were left over and puried it to make a nice base sauce for a left over thanksgiving pizza. i made a pizza crust, used the savory mashed root veggies as my base, then i sprinkled turkey, bacon, and corn bread stuffing over that, a little blue cheese, then cooked it for 25 minutes at 400 degrees, until the crust was cooked through. after it was cooked i put a side of homemade cranberry sauce and gravy out to spread over the top of the pizza. the left overs didn't even last a day. thanks Tyler for the great recipes, they made thanksgiving perfect.