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root vegetable mash

Root Vegetable Mash


A flavourful twist on traditional mashed potatoes using seasonal harvest vegetables and roasted garlic.


Units Scale

1 medium celeriac

3 parsnips

2 russet potatoes

2 cloves of garlic

3/4 cream

1/4 cup butter or olive oil

Salt and pepper to taste


  1. Peel and chop the vegetables, place in a pot of salted boiling water, and boil for 12-15 minutes. Don’t be afraid to add lots of salt to the water – up to 1 tbsp. The parsnips will take slightly longer – so ensure they are chopped smaller than rest of the vegetables.
  2. Make the garlic butter by melting your butter or olive oil in a small saucepan and using a microplane to grate in the garlic. Cook for about 5 minutes until fragrant.
  3. Use a potato masher to mash root vegetables and mix in cream and butter. Feel free to add in herbs to taste. You can also use a food processor if you prefer and extra creamy texture.
  4. Top with salt and pepper and enjoy!