Not sure what to do with those rutabagas that are hanging around? Too many carrots in your crisper? Here is the solution…Root Vegetable Mash! Change up those boring mashed potatoes with the addition of color, nutrition, taste and texture. This Root Vegetable Mash features carrots, parsnips, rutabaga and red skinned potatoes. The addition of roasted garlic, garlic oil and whole milk makes it creamy and rich. It’s the perfect recipe to utilize all those veggies and enjoy some classic fall flavors.

Prep Time: 30 minutes
Cook Time: 35 minutes
Yields: 8 servings


1# organic rutabaga, peeled and cut into 1” pieces 
1# organic parsnips, peeled and cut into 1” pieces 
1.5# organic red skinned potatoes, leave the skins on and cut into 1” pieces 
1# carrots, peeled and cut into 1” pieces 
4 organic thyme sprigs 
2-3 cups organic whole milk 
4 tbsp organic sweet cream butter 
5 cloves roasted garlic, mashed 
3 tbsp garlic oil 
½ cup grated Parmigiano Reggiano 
salt and black pepper, to taste 


  1. Place rutabaga, parsnips, potatoes and carrots in a large pot.
  2. Cover completely with cold water and a heavy handful of salt and the organic thyme sprigs.
  3. Cover pot with a lid and bring to a boil. Continue to cook the root vegetables until they are tender, about 25-30 minutes.
  4. Test each type of vegetables by piercing it gently with a knife to make sure they are tender.
  5. Once the root vegetables are cooked through drain them in a colander. Remove the thyme sprigs.
  6. Place root vegetables back in the same large pot over low heat and allow the excess liquid to evaporate. 
  7. Next add 2 cups of whole milk and the butter. Using a potato masher, break down all the root vegetables and allow the milk and butter to be absorbed.
  8. Next add the roasted garlic and garlic oil and continue to mash. If the potatoes are too dry, add the additional cup of whole milk. Season with salt and pepper to taste. 
  9. Lastly, add in the grated Parmigiano Reggiano until combined. Taste one more time for any additional salt or black pepper.