This root veg mash is a simple yet delicious twist on classic mashed potatoes. Combining a mix of potatoes, parsnips and carrots, it’s naturally sweet, creamy, and full of flavour. Whether served alongside roast meats, sausages, or a hearty stew, it’s a wholesome and colourful side dish that brings comfort to any meal.
It's a healthier alternative to plain mash with having nutritional benefits of being full of fibre, vitamins, and antioxidants...and it's a great way to use up leftover vegetables!
As well as enjoying this root veg mash as a side dish, try topping a pie with it too - it's delicious.
Tips
- Optional variations:
- For a velvety finish use half milk and half cream.
- Stir in a teaspoon of Dijon mustard and a drizzle of honey for honey and mustard root veg mash.
- Stir through some grated parmesan or cheddar for a rich cheesy root mash.
- Add ground cumin, coriander or smoked paprika for a spiced mash with warmth and colour.
- Add some grated nutmeg for warmth.
- This root veg mash recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Classic options are potatoes, parsnips and carrots. You can also include sweet potato, swede, or celeriac for variety.
Yes – keep it in the fridge for up to 2 days and reheat gently with a splash of milk or butter.
Yes - freeze portions in airtight containers for up to 3 months. Defrost overnight and reheat thoroughly before serving.
Use olive oil, dairy-free butter, or a splash of oat milk instead of milk.
Either works – hand mashing gives a rustic texture, while a food processor or stick blender makes it ultra-smooth.
It pairs beautifully with roasts, sausages, stews, or grilled meats — or top with a fried egg for a simple vegetarian meal.
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HOW TO MAKE THIS ROOT VEG MASH
Ingredients
- 400g potatoes (eg: Maris Piper or King Edward), peeled and cut into 2 to 3cm chunks
- 200g parsnips, peeled and cut into 2 to 3cm chunks
- 200g carrots, peeled and cut into 2 to 3cm chunks
- cooking salt
- 30g butter
- 25ml milk (I use semi-skimmed)
- freshly ground black pepper
Instructions
- Put the potatoes, parsnips and carrots in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 20 minutes, until very tender. Drain, leave to steam for 5 minutes, then mash with the butter, milk and some freshly ground black pepper.
Goes Well With
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Root Veg Mash
Ingredients
- 400 g (0.9 lb) potatoes (eg: Maris Piper or King Edward) peeled and cut into 2 to 3cm chunks
- 200 g (7.1 oz) parsnips peeled and cut into 2 to 3cm chunks
- 200 g (7.1 oz) carrots peeled and cut into 2 to 3cm chunks
- cooking salt
- 30 g (1.1 oz) butter
- 25 ml (5 tsp) milk (I use semi-skimmed)
- freshly ground black pepper
Instructions
- Put the potatoes, parsnips and carrots in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 20 minutes, until very tender. Drain, leave to steam for 5 minutes, then mash with the butter, milk and some freshly ground black pepper.
Notes
- Optional variations:
- For a velvety finish use half milk and half cream.
- Stir in a teaspoon of Dijon mustard and a drizzle of honey for honey and mustard root veg mash.
- Stir through some grated parmesan or cheddar for a rich cheesy root mash.
- Add ground cumin, coriander or smoked paprika for a spiced mash with warmth and colour.
- Add some grated nutmeg for warmth.
- This root veg mash recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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