Autumn Vegetable Mash

Name: Autumn Vegetable Mash
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Ingredients: 8 medium Yukon Gold potatoes, cut into 1-inch pieces; 6 medium parsnips, peeled and cut into 1-inch pieces; 2 large celery roots, peeled and cut into 1-inch pieces; 3 cups chicken broth; 2-1/2 teaspoons salt, divided; 2/3 cup 2% milk; 2 teaspoons garlic powder; 1/2 teaspoon pepper

Total Time Prep: 20 min. Cook: 20 min.

Yield 12 servings

Contest Winner

Test Kitchen Approved

I stop mashing before the veggies get too smooth because I like a chunky texture. But go ahead and keep mashing if you like them smoother in this dish. —Dana Balter, Naples, Florida

Ingredients

8 medium Yukon Gold potatoes, cut into 1-inch pieces
6 medium parsnips, peeled and cut into 1-inch pieces
2 large celery roots, peeled and cut into 1-inch pieces
3 cups chicken broth
2-1/2 teaspoons salt, divided
2/3 cup 2% milk
2 teaspoons garlic powder
1/2 teaspoon pepper

Directions

In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables are tender.
Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency.

Nutrition Facts

3/4 cup: 235 calories, 1g fat (0 saturated fat), 2mg cholesterol, 649mg sodium, 52g carbohydrate (9g sugars, 7g fiber), 6g protein.

I stop mashing before the veggies get too smooth because I like a chunky texture. But go ahead and keep mashing if you like them smoother in this dish. —Dana Balter, Naples, Florida

Recipe Creator