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Root Veggie Mash

Jordan Andino

Whether it's taro, parsnips, pumpkin or squash, this incredibly simple recipe works for any root vegetable!

Root Veggie Mash


  • 2 cups oil

  • 2 pounds root vegetables of choice, cut into 2-inch pieces

  • Salt and pepper

  • 2 tablespoons fresh garlic, minced

  • 1 quart heavy cream

  • 1/2 pounds unsalted butter


  1. In a mixing bowl, combine oil, root vegetables, salt, pepper and minced garlic.

  2. Mix thoroughly so that everything is equally distributed.

  3. Prepare a baking sheet with aluminum foil and lightly oil. Evenly distribute root vegetables across baking sheet.

  4. Roast for 45 minutes, or until dark golden brown. Transfer each vegetable type to a separate mixing bowl.

  5. Add butter and heavy cream to a sauce pot, season with salt and pepper. Heat until butter has melted, stirring to mix. Remove from stove and pour into each vegetable's mixing bowl, separating evenly.

  6. Mash each vegetable to desire consistency. Adjust seasoning and cream as needed.

  7. Serve hot!

Root Veggie Mash




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- What's up guys, Jordan Andino here. Are you sick and tired of the plain old potato? Well guess what, I'm here to save the day. Add some color, and flavah, to your side dish game with all these amazing root vegetables. Never will you have to be confined to the potato. So, what you see here are all the different root vegetables, seasoned and cooked already. You have your potatoes, your parsnips, your pumpkin, your squash, your taro root, all it has, oil, salt pepper, roasted garlic. Let's heat up your butter and our cream to mash. So, blast the heat. You're gonna put about half a pound of butter. Honestly the more butter you put, the better. So I'm gonna put about a quart of heavy cream. This is perfect way to kinda reheat and mash, and it's like a quick way to kinda separate the steps and combine it, so this is like a really easy restaurant hack. Always season just a little bit 'cause you're gonna be seasoning everything else too. Always good to have salt and pepper. OK, cool, pepper's great. So. Stir it a little bit. OK. Now. What I'm gonna do is, I'm gonna pour all of the cream and butter into my five different bowls, and I'm gonna mash away very rigorously and very fun. Keep in mind, they all have the same ingredients. They all have the same cream and butter. So really we're just gonna test out the different textures and flavors that naturally come from the different root vegetables. Also notice, I didn't add too much of the butter and cream. I kinda just added, I would say about a cup, roughly. You could eyeball it. If you have like a food processor at home, you could do it in there as well, you could even use a hand blender. OK, next one. I would say the pumpkin and the butternut squash are gonna taste the same. Taro root will have its own unique flavor, parsnip as well, and your purple potato, even though it's purple, will taste like mashed potatoes. Maybe a little sweeter. Next one, taro root, let's go! So with taro root, it's near and dear to my heart because this is one of the first things I remember eating when it comes to like a root vegetable. I had it as fries, I had it as mash, I had it as just roasted pieces. Next one, purple potatoes, yay! Although the whole purple potato, you know, is really just a potato, hate to break it to you, it really does go well for like the plating. So, if you wanna be fancy and make something look really nice and pretty, purple potato's the way to go. Finally, parsnips. Parsnips are good because they really are a unique, astringent flavor. So if you mash parsnips with, say cauliflower or with a potato, it really blends well with other different types of root vegetables or just vegetables in general. Once you're done, stretch a little bit because that was a workout. Now our parsnips are mashed. OK, time to taste. This is where you can adjust the flavors and the creaminess and all of that. And yes, I'm gonna double dip, I don't care, sue me. Mm. Mm! Love that flavor, needs salt for sure. Definitely some pepper. Creaminess is good, maybe a little bit more. Just a wee bit. OK. Mix that together, and, I think this is ready. That's it. Mic drop, amazing, OK. Next one, pumpkin. Creaminess, perfect. Needs salt. Crack of pepper. Done! Ready to go. So now, butternut squash, let's taste it and adjust. Mm, wow, maybe a tad bit salt. And a little pepper but, that, OK, that butternut, honestly, it lends well to its name. It tastes buttery, it's amazing, and it definitely is the most unique flavor of the three so far. Try it again. Mm, Oh yeah. OK, taro, from my childhood, let's taste. Mm. With taro root, you'll find, it's naturally creamy. Very different. Little salt, crack of pepper. All right, this is ready to rock. Lastly, let's see where at with this on our initial taste. Potatoey, but it has elements of, like a yam. So, make sure you gotta counteract that, OK? Don't want it to be too sweet, little bit more salt. Some pepper, and we're gonna go creamy too. Just a little bit. 'Cause I feel like potatoes really do soak up that moisture, more so than others. OK. Let's have another bite, amazing. So, what have we learned? We learned that there are five different ways to make mashed potatoes, and many more! And remember, I use the word potato loosely. And and all root veggies work. So next time you're in a supermarket, you're about to grab that potato, stop, don't be scared, it's OK, you're allowed to use other things. Hopefully you'll think of me, hey, grab the butternut squash. That pumpkin looks really good. All these things work. You can do it, Jordan said so, enjoy.