• Root Vegetable Puree


Seasonal Vegetable Mash

By Andrew Zimmern

This holiday season, switch up your typical mashed potato side dish with this flavorful, rich root vegetable puree.

Root Vegetable Puree

Servings: 8

Total: 45 minutes


  • 2 pounds russet potatoes
  • 1 pound rutabaga
  • 1 pound carrots
  • 1  1/2 sticks butter, softened
  • 1/2 cup cream, or more to taste
  • Salt
  • Pepper


Peel the potatoes and vegetables. Cut the potatoes into quarters. Cut the carrots into 1-inch lengths. Cube the rutabaga into 1/2 inch cubes.

Cook the potatoes and vegetables in separate batches in rapidly boiling salted water for 10 to 15 minutes each, or until tender.

Drain the vegetables and pass through a ricer (or pulse in a food processor). Rice the potatoes and add to the vegetable mix. Season with the butter and cream. Add salt and pepper to taste. Serve.

Photograph by Madeleine Hill.

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