Buttery Herb And Root Vegetable Mash Recipe

Buttery herb and root vegetable mash is the best side dish for colder months. With an added hit of flavor from the mashed root vegetables compared to traditional mash, it's one of my favorite things to serve at winter dinner parties.

Root vegetables come into season from November onwards, and they store very well if kept cool and dry, so you can keep enjoying them for months.

This herby, creamy root vegetable mash is an excellent side dish for main courses like tender slow-cooked beef short ribs in beer, juicy lamb rump roast, whole roast chicken, or an impressive pork wellington.

Jump to:

• Ingredients
• How to make buttery root vegetable mash
• Root vegetable cooking times (boiling)
• Storage and freezing
• Chef's notes and how to serve
• Wine pairing for mashed root vegetables
• Equipment
• Recipe FAQ
• 📖 Recipe
• Main courses to serve with this easy side dish
• Other side dish recipes
• 💬 Comments

Ingredients

The great thing about this recipe is that you can use your own mixture of root vegetables depending on which ones you can find in the grocery store or which ones you love the most. They all taste great together, but for this post, I made my favorite celeriac, swede, and parsnip mash.

1. Celeriac - A.K.A celery root, this funny-looking root vegetable is bulbous and knobbly, but don't let that put you off! It has a mild celery flavor and slight sweetness when cooked.
2. Parsnip - I love the sweet and nutty taste of parsnips; they work so well with other mashed root vegetables. They resemble white large carrots.
3. Swede - Not to be confused with turnips, swede has a delicious earthy flavor and yellow/orange flesh.

You can include another variety of root vegetables according to your preference, like sweet potatoes, carrots, or turnips. All are super tasty and an excellent source of dietary fiber, so they pack a nutritional punch, too. Check my list below for the relevant boiling times for vegetables grown underground.

1. Unsalted butter - I like to remain in control of both the quality and quantity of salt in my food, so I always cook with unsalted butter. I use European-style butter with a high-fat content (at least 82%) from grass-fed cows.
2. Parsley - The best all-round herb! Parsley is such an MVP in cooking, and I love how fresh it tastes whilst not interfering with other flavors.
3. Chives - Chives give a slightly garlicky taste without adding garlic to the mashed vegetables, saving time and adding a vibrant green color splash.
4. Cream Cheese - Get that decadent taste from a dollop of cream cheese mixed into the creamy vegetable mash. I like to add cream cheese as these root vegetables are lower in starch than regular potatoes, and therefore, it's nice to add a bit of extra richness.
5. Salt and pepper - Always season to taste before serving (I add an obscene amount of cracked black pepper, and I stand by that decision).

How to make buttery root vegetable mash

1. Peel and slice the root vegetables into same sized cubes.
2. Prepare a large saucepan of salted water on the stovetop and bring it to a rolling boil.
3. Set 20 minutes on the clock, and add the cubed celeriac to the salted boiling water. When there are 15 minutes remaining, add the swede chunks; at 12 minutes, add the parsnip.
4. When the timer is up, drain the root vegetables in the colander.
5. Return the cooked root veggies to the saucepan and add the butter and cream cheese. Use an immersion blender or potato masher to mash the vegetables.
6. Alternatively, pass the celeriac, parsnip, and swede through a potato ricer or blend in a food processor before mixing with the butter and cream cheese in the saucepan over low heat.
7. Serve the root vegetable mash topped with the chopped fresh herbs, cracked black pepper, and another knob of butter.

Root vegetable cooking times (boiling)

Always boil root vegetables in a large saucepan of salted water. Cut them to the same size; I always do one-inch cubes.

1. Boil Celeriac for 15-20 minutes.
2. Boil Swede for 12-15 minutes.
3. Boil Parsnips for 10-12 minutes.
4. Boil Carrots for 5-7 minutes.
5. Boil Sweet potato for 12-15 minutes. 

Storage and freezing

Store root vegetable mash in an airtight container in the fridge and use within 2-3 days. Reheat in the microwave or in a saucepan over medium low heat.

You can also freeze mashed root vegetables to use at a later date, which is a handy trick for people who entertain at home a lot and need easy side dish recipes at the ready. Place the root vegetable mash into an airtight container or even a ziplock bag. Use within one month.

Defrost thoroughly before reheating on the stovetop. But I often freeze this root vegetable mash in Tupperware and defrost and reheat it straight from frozen in the microwave. It's so easy!

Chef's notes and how to serve

Serve this buttery root veggie mash alongside cozy stews and casseroles with other root vegetable side dishes like honey glazed carrots en papillote and caramelized balsamic shallots. You can add some other herbs like fresh thyme, rosemary, or chervil, or even blend in some roasted garlic cloves.

Wine pairing for mashed root vegetables

Oaked wines pair well with a root vegetable side dish like this buttery swede, celeriac, and parsnip mash. I'd serve an oaked Chardonnay or oaked Pinot Noir for a red wine option, depending on what the main dish was.

Equipment

You will need a decent vegetable peeler to peel root vegetables like celeriac and swede, as they have a tough exterior. Alternatively, use a knife to cut away the edges and chop into 1-inch cubes.

Boil vegetables in a large pot or big saucepan, drain in a colander, and mash using a ricer or masher.

You can make mixed root vegetable mash in a food processor if you want an ultra smooth texture and creamy mash, but I prefer it a bit on the chunky side, still with some texture.

Recipe FAQ

📖 Recipe

Main courses to serve with this easy side dish

Looking for other recipes for a dinner party or gathering like this? Try these:

Other side dish recipes

These are some of my other delicious sides: