Autumn Vegetable Mash
I stop mashing before the veggies get too smooth because I like a chunky texture. But go ahead and keep mashing if you like them smoother. — Dana Balter, Naples, Florida
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 3 cups chicken broth
- 2 teaspoons garlic powder
- 1/2 teaspoon pepper
- 2/3 cup 2% milk
- 2-1/2 teaspoons salt divided
- 8 medium yukon gold potatoes cut into 1-inch pieces
- 6 medium parsnips peeled and cut into 1-inch pieces
- 2 large celery roots peeled and cut into 1-inch pieces
- Carbohydrate 25.1739771554487 g
- Cholesterol 230 mg
- Fat 46.3167180608974 g
- Fiber 3.18134790246915 g
- Protein 59.9914063701923 g
- Saturated Fat 13.2552955929487 g
- Serving Size 1 1 Serving (462g)
- Sodium 223.326509615385 mg
- Sugar 21.9926292529796 g
- Trans Fat 3.95344556089744 g
- Calories 770 calories
In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables are tender. Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency.
