Root Vegetable Mash

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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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1 pound russet potatoes (about 2 medium), peeled and chopped

1 medium celery root (about 1 1/2 pounds), peeled and chopped

1 large parsnip, peeled, tough core removed, and chopped

1 bay leaf

Kosher salt

1 stick salted butter, at room temperature

1/4 to 1/2 cup milk, warmed

Freshly ground pepper

Freshly grated nutmeg


  1. Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
  2. Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.