Rosemary Mashed Root Vegetables


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.

Rosemary Mashed Root Vegetables Recipe - vegan, dairy-free and gluten-free

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.”

Rosemary Mashed Root Vegetables Recipe - vegan, dairy-free and gluten-free

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.

Rosemary Mashed Root Vegetables Recipe - vegan, dairy-free and gluten-free

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.

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.
Rosemary Mashed Root Vegetables Recipe - vegan, dairy-free and gluten-free

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Maple-Glazed Carrots Recipe with Warm Spices (Easy & Dairy-Free!)

  2. Pingback: Thyme Roasted Sweet Potatoes Recipe (Dairy-Free, Vegan & Paleo)

  3. Pingback: 22 Sustainable Recipes for Earth Day and Every Day

  4. I’m in love with sweet potato at the minute. So many great recipes out there right now, including this one! Thanks Alisa 🙂

Leave A Reply

Rate this recipe: