This root vegetable mash gets a colorful and nutritious boost from the variety of vegetables used.

Carrots, sweet potatoes, and parsnips contribute to the sweetness, while rutabaga and garlic take the flavor over the top. Our family fell in love with this the first time they tried it.

This dish offers a rich source of fiber, as well as containing a host of vitamins and minerals including iron, calcium, selenium, B vitamins and vitamin C. It’s the perfect complement to any meal and pairs particularly well with poultry. The best part, it looks so pretty on the dinner table!

Prep ahead

Looking for ways to reduce time in the kitchen and simplify healthy eating, especially throughout the holidays or busy weeknights?

You can chop your veggies on your food prep day OR prep this simple mash beforehand, refrigerate and warm just before serving.

If you’re entertaining

If you’re entertaining and really want to impress your guests, use martini glasses to serve your Rustic Root Vegetable Mashed Potatoes. You can take it a step further by setting up a martini mashed potato bar with lots of fun toppings.

Some ways to “reinvent” your leftover Rustic Root Vegetable Mashed Potatoes:

• Roasted Root Veggie Quesadillas: Instead of adding an abundance of cheese to your quesadilla, get creative and use your leftover mash as your base. Add your favorite roasted veggies and serve it with a vibrant side salad.
• Roasted Cauliflower and Root Veggie Tacos: In a small tortilla, combine mashed root veggies, roasted cauliflower, black beans, sliced avocado, pickled red onions, chopped fresh cilantro, hot sauce, and whatever else you want to toss in there.
• Topped with scrambled eggs: We’ll pair anything with scrambled eggs. It’s literally one of the BEST ways to mix and match leftovers!