Root Vegetable Mash

A twist on mashed potatoes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel potatoes, sweet potatoes and carrots. Chop small to facilitate quick cooking and easy mash.

Step 2

Bring a medium pot or dutch oven full of water to a boil. Add salt as water starts to boil. Once salt is dissolved, add carrots and sweet potatos. After about 15 - 20 minutes, add potatoes. Cook for about another 15 minutes. Vegetables are done when easily pierced with a fork. Turn off burner and drain vegetables. Put back in pot.

Step 3

Add butter to hot vegetables. Mash to a lumpy consistency. Stir in cream, cracked pepper and dill. Vegetables will continue to breakdown as you stir, but mash should still be somewhat lumpy. Serve hot.

Step 4

Note: I used whipping cream, but any milk or cream would work. Skim milk would definitely make it a low-fat dish. Also, any fresh herb would work (maybe not rosemary), and if using fresh thyme, cut the quantity in half. Shredded or grated cheese, as well, would make an excellent addition.