With Easter fast approaching, you’re going to need a special dairy-free side dish. Enter these rosemary mashed root vegetables. They’re easy and healthy enough for every day, but special enough to dazzle guests over the holidays.
The recipe was a savory entry in our March Recipe Madness Contest with So Delicious in 2014. It was originally created and submitted by the head of The Taylor Household. She said, “My family absolutely loved these. I had limited quantities of potatoes and carrots, so I created this recipe basically with leftovers. The light nutty flavor made this side dish absolutely delicious.”
Leah agreed! She recently whipped up these rosemary mashed root vegetables and took these gorgeous photos for us. She also updated the recipe every-so-slightly to reach potato perfection.
Special Diet Notes: Rosemary Mashed Root Vegetables
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
For nut-free and dairy-free rosemary mashed root vegetables, swap in your favorite tree nut-free milk beverage for the almond milk. We also like coconut milk beverage with this blend.
- 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
- 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.