Mix & Mash

PCC Taste | December 2013

A quintessential favorite loved by young, old and everyone in between, mashed potatoes is a signature comfort dish, especially during the colder months.

But potatoes aren’t the only vegetable that deserves a good mashing. A variety of veggies, when combined with dairy (or a dairy alternative) and spices or herbs, are transformed into a creamy, dreamy side dish.

Mashing veggies is a simple process and follows a basic formula: Place prepped vegetables in a large pot and add enough cold water to cover them. Salt the water to taste. Bring to a boil and simmer until the vegetables are tender. Drain, return the veggies to the pot, and shake them over medium heat to evaporate any remaining liquid. Pass the vegetables through a ricer or mash by hand. Stir in dairy or dairy alternative and seasonings until incorporated.

Parsnip Mashers

2 pounds parsnips, peeled and cut into 2-inch pieces; ½ cup crème fraîche or mascarpone; ¼ cup butter; pinch of nutmeg; salt and freshly ground black pepper, to taste.

Beet Mashed Potatoes

1 pound red beets, peeled and quartered; 1 pound Russet or Yukon Gold potatoes, peeled and quartered; ½ cup sour cream or plain Greek yogurt; ¼ cup butter; ¼ teaspoon caraway seeds (optional); salt and freshly ground black pepper, to taste.

Carrot Mash

1 pound carrots, peeled and quartered; 1 pound Yukon Gold potatoes, peeled and quartered; ½ cup coconut milk; 2 tablespoons olive oil; ½ teaspoon ground cumin; ¼ teaspoon grated fresh ginger; salt and freshly ground black pepper, to taste.

Garlicky Mashed Cauliflower

1 head cauliflower, cut into florets; 3 cloves roasted garlic, minced; 2 tablespoons cream cheese; 2 tablespoons grated Parmesan cheese; 1 tablespoon butter; salt and freshly ground black pepper, to taste.

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