Root Vegetable Mash

Mix up your mashed potatoes with this oil-free root vegetable mash with root veggies, tahini, and a garlic herb seasoning. Perfect for a holiday side!       

Soooo have you played Among Us yet?

I first played this murder mystery game + aliens a few weeks back with friends from high school. 

I traced my finger around the space map, frantically tap tap tapping on doors and tasks without any idea how to kill or sabotage. 

Well, I’m not much better now, either. 

Last night I played virtually with a big group- friends, family, and friends of friends. 

I made my first kill as the imposter quickly and easily…and then proceeded to self report the death without realizing I self reported. 

So I got caught pretty fast as I stumbled to fabricate a story on the spot. 

Doh. 

I probably should have said that my alibi was smashing root veggies for this post, eh? 

In other news, Thanksgiving is nearly upon us, and I have a delicious and beautiful holiday plant-based sides for you. 

This unique Root Vegetable Mash is entirely oil-free and packed with my favorite colorful root vegetables.

You’re going to love the mix of root veggies smashed and seasoned with an easy garlic herb tahini twist. 

It’s absolutely smashing! 

The truth is that I’ve never been the biggest mashed potato person. 

I know, I know, it’s pretty crazy. 

Historically, I chose the sweet potato casserole over the mashed potatoes 100% of the time when constructing my holiday plate assembly line fashion in my family’s kitchen. 

A few seasons back, I saw a recipe for a vegetable smash which totally stuck with me. 

It was homely and a strange shade of green-orange, but I was totally intrigued with the concept of mashing more than one vegetable.

Together. 

So this year I decided to make this Root Vegetable Mash as a colorful alternative to mashed potatoes, combining all of my favorite root vegetables into a creamy smash with tahini, garlic, and herbs. 

Let’s try it out! 

Here’s what you need for your Root Vegetable Mash:

• white potato
• carrot
• butternut squash
• parsnip
• sweet potato
• unsweetened almond milk
• runny tahini

That’s it! 

I love the mix of white potato, carrot, butternut squash, parsnip, and sweet potato as the root vegetable base. 

These are just the root veggies I had on hand, so feel free to use what you have on hand. 

I think Japanese yams, rutabaga, or turnips would be fantastic here, too. 

Rinse, peel, and chop your  selected root vegetables into 1-inch cubes.

Place the chopped root veggies in a large pot and add enough water to cover them by one inch.

Cover the pot and bring it to a boil over high heat.

Boil the root veggies until they are very tender, about 10-12 minutes. 

Your root veggies are done when they’re easily pierced by a fork. 

With the vegetables selected, let’s talk about how to season them. 

This Garlic Herb Seasoning is easily mixed from spices and herbs you have in your spice cabinet! 

Here’s what you need: 

• dried parsley
• dried oregano
• dried basil 
• garlic powder 
• onion powder
• Himalayan sea salt
• cracked black pepper

That’s it! 

While the root vegetables are cooking, prepare your garlic herb seasoning by tossing the dried herbs in a small bowl and setting it aside. 

Drain the cooked root vegetables in a colander, then rinse briefly with cool water to stop them from cooking. 

Add in the tahini, almond milk, and garlic herb seasoning to the same pot you just used to boil the vegetables.

Yup, this recipe is 1-Pot, too! 

The addition of tahini and almond milk adds creaminess to the veggies without any added butter or oils. 

The slight bitterness of the tahini does wonders to compliment the mild sweetness of the root vegetables!

Stir and heat the liquids over low heat until the tahini is nice and runny and the almond milk is steaming.

Mmm.

Now you can add the root vegetables back to the pot, turn off the heat and smash with a potato masher.

Once the potatoes are mostly mashed, use a hand mixer to briefly whip the root veggies until they are light and fluffy.

I like using the hand mixer for a consistency and presentation, but if you’re OK with some chunks you can skip this step. 

Go ahead and taste the mixture and add Himalayan sea salt and black pepper to taste. 

Serve your Root Vegetable Mash swirled in a large serving bowl or platter with sprinkled with fresh parsley. 

Enjoy this Root Vegetable Mash as an anytime side for a festive spread or a cozy family dinner.

It’s a fun alternative to mashed potatoes that’s packed with complex carbs and Vitamin A!

Enjoy a big scoop as a part of your holiday spread or add it to your weekly meal prep to serve with your favorite plant-based protein. 

Not into one of the root veggies listed in the ingredients below?

No problem.

Substitute any of the root veggies below by swapping in double of your favorite! 

To turn this side into a main meal, try serving it with crispy chickpeas and sautéed greens. 

Enjoy! 

If you make this Root Vegetable Mash, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more plant-based holiday sides, check out my Butternut Squash Noodle Cranberry Salad, Tri-Colored Roasted Cauliflower Salad, and Dijon Tahini Green Beans. 

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

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Photography by Hot Pan Kitchen