Root Vegetable Smash

Yields
Serves 6 to 8 (makes 6 cups)

Total Time
45 mins

This mixed root smash, more earthy and complex than mashed potatoes alone, was inspired by the overflowing winter CSA boxes that Piper Davis, co-owner and cuisine director at Grand Central Bakery in Portland and Seattle, got each week from Portland's 47th Avenue Farms. It's excellent with her Cider-Braised Pork Shoulder.

Photo: Thomas J. Story

2 large russet potatoes (1 3/4 lbs. total)

1 1/2 pounds mixed root vegetables such as parsnips, rutabagas, turnips, kohlrabi, and parsley root

About 1 1/2 tsp. kosher salt, divided

1/4 cup each butter and whipping cream

Step 1

Peel vegetables, rinse, and cut into 2-in. chunks. Put in a large saucepan with 1 tsp. salt and water to cover. Bring to a boil over high heat, then reduce heat and simmer until tender, 15 to 25 minutes. Drain.

Step 2

Return vegetables to pot with remaining 1/2 tsp. salt, the butter, and cream. Mash (some lumps are okay). Season with salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 194Calories from Fat 32

% Daily Value *
Total Fat 6.9g11%

Saturated Fat 4.2g22%
Cholesterol 18mg6%
Sodium 356mg15%
Total Carbohydrate 30g10%

Dietary Fiber 4.4g18%
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Root Vegetable Smash