10 Vegetable Mash Ideas (That’s NOT Mashed Potato)
We LOVE mashed potatoes. But sometimes you want to change things up a bit. And that’s where mashed vegetable recipes come in. Packed with nutritious veggies, easy to cook, and versatile, you can have a different mashed veggie every night of the week. Want to find out more? Read on for more inspiration!
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
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.
