Mix up your regular mash with this sweet and savory blend. The end result is creamy and flavorful, but you can optionally add a pat of buttery spread or coconut oil for extra indulgence.
Author: The Taylor Household
Serves: 4 servings
Ingredients
1 sweet potato, peeled and chopped
2 white potatoes, unpeeled and chopped
8 baby carrots or 1 medium carrot, peeled and chopped
⅓ cup unsweetened dairy-free milk beverage (they used almond milk)
1 teaspoon fresh rosemary, chopped finely
1 teaspoon dried chives
¾ to 1 teaspoon salt, to taste
½ teaspoon black pepper
Instructions
Place the sweet potatoes, white potatoes, and carrots in a pot, and cover with water.
Place the pot over medium-high heat, and bring the water to a boil. Reduce the heat to medium-low, and let bubble until the vegetables are fork tender. This usually takes 15 to 20 minutes.
Remove the pot from the heat and drain the vegetables.
Place the vegetables into a medium bowl, and add the milk beverage, rosemary, chives, salt (to taste), and pepper. Mash the ingredients together with a potato masher or lightly blend with a hand mixer to combine.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/rosemary-mashed-root-vegetables