Whipped Root Vegetables

"This is a super-flavorful substitute for your standard mashed potatoes."
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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 8 to 10 servings
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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


  1. 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.)
  2. 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.
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