The perfect root vegetable mash

Who doesn’t love a rich, creamy mashed potatoes? This is a recipe that requires virtually no effort, but gives you a nutrient dense and very tasty end product. With sweet potato to add some extra minerals and vitamins and plenty of fat to help you absorb them, this is a delicious and healthy accompaniment. Serve this with any meal to make it restaurant quality and bulk up the carbohydrate.


minutes prepation


minutes cooking




  • 4¬†white potatoes scrubbed
  • 2 sweet potatoes
  • 3 carrots
  • 2 parsnips
  • 2 tbs butter
  • salt and pepper


  1. Preheat the oven to 220°C fan forced.
  2. Bake the potatoes, parsnips and carrots whole, skin on for 40mins
  3. Remove from the oven and allow to cool slightly. When you can peel the skin off do so and set aside.
  4. Place the peeled, baked vegetables in a food processor. Add the butter and plenty of salt and pepper.
  5. Blend until smooth, it should go a nice thick consistency.
  6. The mash should still be hot so serve straight away.

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