Veggie Mash
Ingredients
- 4 large russet potatoes, peeled and cut into chunks ⓘ
- 1/2 large head of cauliflower, stem removed and broken into chunks ⓘ
- 3 parsnips, peeled and chopped ⓘ
- 2 large carrots, peeled and chopped
- 1 large sweet potato, peeled and chopped small
- 1 amount of vegetable stock to cover veggies ⓘ
- 1 amount of fat free half and half, warmed ⓘ
- 4 tbsp butter ⓘ
- 1/2 tbsp salt ⓘ
Instructions
- In large stock pot add veggies.
- It's important to cut vegetables even in size when preparing and sweet potatoes smaller than russets as they take longer to become tender.
- Add enough vegetable stock to cover veggies.
- Will take several cups.
- Bring to boil over medium - high heat, then reduce to simmer.
- Simmer until veggies are tender about 15-20 minutes.
- Drain, add butter to pot and place veggies back in.
- Add salt and pepper and start mashing, with hand masher or with beater but make sure not to use beaters in non stick pots.
- Add enough warmed half and half until you reach desired consistency.
- Adding a little at a time.
- Serve hot!
- Recipe by taylor68too.
Nutrition & Diet Analysis (per serving)
440
kcal
22% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).