Side Dishes

Mashed Root Veg

Mashed Root Vegetables

Mashed Root Veg


  • 4  lbs root vegetables (potatoes, sweet potato, turnip, parsnips, carrots, celeriac etc. ) or your choice

  • 1/4 cup unsweetened plant-base milk (I use oat milk because it is almost flavourless)

  • salt & freshly ground black pepper, to taste 

  •   extra virgin olive oil or  vegan butter (optional)


  • Peel the vegetables then chop up into small pieces, at least the size of a small lime or kiwi, place in salted boiling water and cook until very tender.
  • Drain the vegetables, return to the pan and mash with a potato masher, to the consistency of your choice. Some like them really smooth, I prefer to leave some little bits for texture.
  • Add the plant based milk and season with salt and pepper, and extra virgin oil or butter, to taste.
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