Mashed Root Veggies

Mashed potatoes are tasty, but are almost entirely empty carbs.  I’ve developed this PHENOMENAL recipe for mashed root veggies that tastes WAY better than mashed potatoes, and it’s healthier for you, too.

Peel all these guys and cut them into 1″ cubes.  You can also add:

There are two options to cook the veggies…

This is the quickest way to get the veggies ready for mashing, but it’s the least desirable.  Put all the veggies into a big pot, fill with water to above the level of the veggies, and add:

Cover the pot and bring to a boil over high heat.  Then remove the lid, reduce heat to medium, and simmer until the veggies are VERY tender, around 15-20 minutes.

You can also use your pressure cooker to speed things up (ie 10 minutes) as well as preserve more of the vitamins and flavor.  You know your own pressure cooker, so use it accordingly.

Drain in a colander and put the veggies into a large mixing bowl for the mashing step.

This is the most flavorful way to cook the veggies, but it takes the longest.

Preheat an oven to 400F.

Toss the veggies with a few Tablespoons of olive oil.  Then sprinkle with kosher salt.  (You can also add a handful of fresh rosemary for a phenomenal flavor.)

Spready the veggies evenly on the bottom of a couple of baking pans and put them into the preheated 400F oven for 25-30 minutes, or until they are very tender.  Then scrape them into a large mixing bowl for the mashing step.

To the veggies, add:

Mash coursely with a veggie masher, large fork, or sturdy spoon or knife.  If you have a hand or stand mixer, now is the time to get it out and whip those veggies up light and fluffy.  If you don’t have one, just keep working the veggies with a masher until they are soft enough to whip with a whisk.  You’re aiming for a smooth consistency, without individual particles.

Taste for saltiness.  Add additional salt if necssary.  You’ll probably need to.