Triple Root Vegetable Mash

Hey guys!  I hope you have been making the most of the holiday season by spending some time with loved ones or just taking an extra day or two off if you’re lucky to have it. 🙂  I very much enjoyed time with with family and friends, and I think I hit the jackpot this year with all of the wonderful vegan dishes everyone was kind enough to share.  Unfortunately I was too busy eating to take any pictures, but to be fair I was really trying to focus more on spending time with those in front of me and not think too much about social media.  A mini digital detox is necessary every now and again.

I did not make this vegetable mash for any of the holiday festivities, but it would fit in nicely at any potluck dinner or fill out a delicious meal of plant-based comfort foods.  My boyfriend and I actually had this dish with my cooked cabbage, a vegan mushroom gravy that he made, and some bean patties from the fabulous “How Not to Die Cookbook“*.  It made for a very filling meal.

I am perfectly happy with plain mashed potatoes, but it is nice to jazz things up a bit with some different root vegetables here and there. This time I decided to substitute parsnips and celery root instead of doing all potatoes. I have definitely found that I like using red-skinned potatoes regardless of the ratio. They cook up nicely, and the skin breaks down easily so that you don’t have to worry about peeling before you cook. Since I got organic parsnips I also left the skin on those, however you are more than welcome to peel those if you prefer.

Many people wonder how you can get a creamy mash without animal products like butter, cow’s milk or sour cream. My secret weapon is this amazing almond-based cream cheese from kite hill. If you are lucky enough to find it in a store nearby, definitely pick some up to try out. I try to use mostly whole foods for the majority of my cooking, but every now and then I don’t mind a shortcut when I can find a product I feel comfortable with the ingredient list. The other “must” when mashing potatoes is to do it with a hand masher. I find using an electric mixer overworks the mash and makes it gummy. The bonus is you get a quick arm workout. 😉

• 5 medium red-skinned potatoes (about 1 pound), cut into large chunks
• 3 large parsnips, trimmed & roughly chopped
• 1 celery root, trimmed, peeled & roughly chopped
• 1 bay leaf
• 1/2 cup unsweetened plain plant-based milk (almond, cashew, etc.)
• 1/2 (8-ounce) package kite hill chive cream-cheese style spread
• salt & pepper to taste

Prepare your vegetables, then add to a large stock pot.  Cover with cold water, add your bay leaf and bring to a boil.  Reduce the heat to low, and simmer with the lid partially covering the pot for 30-35 minutes.  Test to make sure your vegetables are soft.

Reserve about 1/2 cup of the cooking liquid, then drain off the vegetables.  Remove the bay leaf and then return the potato mixture to the pot.  Add in the plant-based milk, the spread, and a few tablespoons of the reserved cooking water.  Mash by hand until you get the desired consistency–I like to leave mine a bit chunky.  Add more cooking water as needed if it seems a bit dry.  Taste and add salt and pepper to your liking.  The kite hill spread has sodium in it, so you may find you do not need to add much, if any, extra salt.

Serve with your favorite plant-based gravy!

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