Rosemary Mashed Root Vegetables
Prep time
Cook time
Total time
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.
Serves: 4 servings
  • 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
  1. Place the sweet potatoes, white potatoes, and carrots in a pot, and cover with water.
  2. 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.
  3. Remove the pot from the heat and drain the vegetables.
  4. 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