If you think that only potatoes are suitable for mashing, then think again. Most vegetables can be mashed. It makes for a quick and tasty side dish for any main meal!

Roast Carrot Mash

Preheat the oven to 400°F/200°C. Give the carrots a good scrub (or peel) and pat dry. Slice the carrots in 1-inch chunks and spread on a baking tray. Drizzle with olive oil and sprinkle with salt. Roast for 50-60 minutes until tender. In the meanwhile, sauté one small onion in 1 tablespoon butter and a sprinkle of salt until soft. Once the carrots are finished cooking, add them to a food processor with the onions and blend until smooth. Add cream until you achieved the desired consistency.

Cauliflower Mash

Preheat the oven to 400°F/200°C. Cut a cauliflower head into florets of similar size and spread on a baking tray. Drizzle with olive oil and sprinkle with salt and red pepper flakes. Roast for 45 minutes until tender and caramelized. In the meanwhile, sauté one small onion in 1 tablespoon butter and a sprinkle of salt until soft. Once the cauliflower is cooked, add them to a food processor with the onions and blend until smooth.

Beet Mash

Preheat the oven to 400°F/200°C. Wash six medium-sized beets thoroughly and pat them dry.(If you only have large beets, slice them in half). Rub the beets with olive oil, sprinkle with salt and spread on a baking tray lined with aluminum foil. Roast for 50-60 minutes until tender. Let them cool for a few minutes before peeling them. In the meanwhile, sauté one small onion in 1 tablespoon butter and a sprinkle of salt until soft. Add the beets with the onions, and 3 tablespoons of feta cheese to a food processor and blend until smooth. Add cream until you achieved the desired consistency.

Butternut Mash

Preheat the oven to 400°F/200°C. Cut a large butternut in half (lengthwise) and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and cinnamon powder. Place the butternut cut-side down on the baking tray lined with aluminum foil. Roast for 50-60 minutes until tender. Let the butternut to cool for a few minutes before peeling. In the meanwhile, sauté one small onion in 1 tablespoon butter and a sprinkle of salt until soft. Add the butternut with the onions, and 1 tablespoons of butter to a food processor and blend until smooth. Add cream until you achieved the desired consistency.

Sweet Potato Mash

Preheat the oven to 400°F/200°C. Place the whole sweet potatoes on a baking tray and roast for 50 minutes until tender. Peel off the skins and remove the flesh. In a medium bowl, mix together the sweet potato flesh, 1 tablespoon chipotle in adobo sauce (minced), ½ cup yoghurt, and 2 tablespoons butter. Mash until smooth.

Celeriac Mash

Peel 1 large celeriac and cut into 1-inch chunks. Place the chunks in a medium-sized saucepan, cover with water and a pinch of salt. Bring to a boil and simmer for about 20 until tender. Drain the chunks and transfer to a mixing bowl. Add ¼ cup butter, ½ tsp white pepper, and thyme, and mash until smooth.

Broccoli Mash

Boil or steam 1 lb broccoli florets until tender (about 6 minutes). Drain off the water and add the broccoli to a food processor. Add 1 teaspoon lemon juice, three cloves of garlic (minced), ½ cup butter, 1 cup parmesan, and salt, pepper, and a pinch of white pepper. Blend until smooth. Served with more parmesan sprinkled on top.

White bean Mash

Heat 2 tablespoons olive in a medium saucepan and sauté a small onion (or shallot) until translucent. Add two garlic cloves (minced) and sauté to avoid burning. Add two cans of cannellini beans (drained) and mash as you stir. (Add a bit of chicken stock if the mixture is too thick). Once stirred through, add a handful of chopped parsley, salt, and pepper.

Pea Mash

peas

Steam 2 cups of frozen peas for about 2 minutes. Add them to a food processor with 2 cloves of garlic (minced), 1 tablespoon butter, 1 tablespoon sour cream, and salt and pepper. Blend until smooth. Other optional add-ins are brown sugar, mint, lemon juice, lemon zest. You can also mix the peas with mashed potato.

Apple mash

This apple mash makes a great accompaniment for roast pork. Peel and core 6 large apples. Place on a baking tray and top with butter, light brown sugar, and a sprinkle of salt. Add a little bit of water to the tray. Bake at 350°F/180°C for about 40 minutes. Add to a food processor and blend until smooth. Adjust the seasoning if necessary.