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Root Vegetable Mash
Though a ricer yields a smoother texture, you can also use a potato masher. You can make this up to 4 hours in advance. Reheat in pot and add additional reserved cooking liquid to adjust consistency as needed.
3 Tbsp. extra-virgin olive oil, plus extra for drizzling
6 garlic cloves, minced
2 lb. parsnips, peeled and cut into 1" pieces
2 lb. celeriac (celery root), peeled and cut into 1" pieces
2 lb. russet potatoes, peeled and cut into 1" pieces
3 cups low-sodium vegetable broth
3 cups water
2 sprigs fresh thyme
Salt and pepper
3 Tbsp. minced fresh chives
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Root Vegetable Mash

Root Vegetable Mash

Root Vegetable Mash
Two Stars Guiding Stars
  • Servings:Serves 10 to 12
  • Prep Time:30 minutes
  • Cook Time:30 minutes
1. Heat 2 tablespoons oil and garlic in a large Dutch oven over medium-low heat until garlic is golden and fragrant, 7 to 9 minutes. Add parsnips, celeriac, potatoes, broth, water, thyme, and 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until vegetables are fork-tender, 20 to 30 minutes.
2. Place colander over a large bowl and drain vegetables, reserving cooking liquid; discard thyme.
3. Working in batches, spoon vegetables into a ricer, then press back into now-empty Dutch oven. Stir 1/2 cup reserved cooking liquid and remaining 1 tablespoon oil into vegetables until smooth, adding additional cooking liquid for consistency if needed; season with salt and pepper to taste.
4. To serve, transfer mash to a bowl, drizzle with extra oil, and sprinkle with chives.
Source: Hannaford fresh Magazine, November - December 2016