This recipe goes beyond traditional mashed potatoes by combining multiple vegetables for added depth, color, and nutrients. Roasted garlic adds a rich, buttery flavor that blends seamlessly with the natural sweetness of the root vegetables. It’s naturally gluten-free, easily made vegan, and a great way to introduce more vegetables to your table without sacrificing flavor or comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yukon Gold potatoes, peeled and cubed
Sweet potatoes, peeled and cubed
Carrots, peeled and chopped
Parsnips, peeled and chopped
Whole head of garlic
Olive oil
Plant-based milk or regular milk
Butter or vegan butter
Salt and pepper to taste
Optional fresh herbs (thyme, parsley, or chives) for garnish
Directions
Preheat the oven to 400°F (200°C).
Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
While the garlic roasts, add all the chopped vegetables to a large pot. Cover with water, add salt, and bring to a boil.
Simmer the vegetables for 20–25 minutes, or until fork-tender. Drain and return them to the pot.
Squeeze the roasted garlic cloves from their skins into the pot.
Add milk, butter, salt, and pepper. Mash until smooth or leave slightly chunky for texture.
Adjust seasoning to taste and garnish with fresh herbs if desired. Serve warm.
Servings and timing
This recipe yields about 6 servings and takes approximately 50 minutes total: 10 minutes of prep, 25 minutes of boiling, and 15 minutes for roasting and finishing.
Variations
Vegan-Friendly: Use plant-based milk and vegan butter to keep the dish entirely dairy-free.
Lower Carb: Replace some potatoes with cauliflower for a lighter mash.
Creamier Mash: Add a dollop of vegan sour cream or dairy-free yogurt for extra creaminess.
Herbaceous Flavor: Mix in finely chopped rosemary, sage, or thyme for a deeper earthy profile.
Spiced Up: Add a pinch of nutmeg or smoked paprika for a unique twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk or water to maintain the creamy texture. This dish can also be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I make this ahead of time?
Yes, you can prepare the mash a day in advance. Store in the fridge and reheat gently before serving.
Do I need to peel the vegetables?
Peeling helps achieve a smoother mash, but if you prefer a rustic texture, you can leave some skins on—especially for Yukon Golds.
Can I use different vegetables?
Absolutely. Turnips, rutabaga, celery root, or even butternut squash can be added or substituted.
How do I get a smoother mash?
Use a potato masher for a rustic texture, or a hand mixer or food processor for a smoother consistency.
What does roasted garlic add to the mash?
Roasting garlic softens its flavor and brings out a sweet, nutty richness that adds depth to the dish.
Can I make this dish oil-free?
Yes, skip the oil and roast the garlic wrapped in foil without it, and replace butter with a bit of reserved cooking water or extra milk.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free, making it suitable for gluten-sensitive diets.
How can I make it more filling?
Serve it with protein-rich toppings like lentils, mushrooms, or roasted chickpeas.
Can I use pre-cooked or leftover vegetables?
Yes, this is a great way to repurpose cooked vegetables. Just reheat them slightly before mashing for easier blending.
What’s the best way to store and reheat leftovers?
Keep them in an airtight container, refrigerate for up to 4 days, and reheat with a little milk on the stovetop or microwave.
Conclusion
Harvest Vegetable Mash with Roasted Garlic is a comforting and nourishing side dish that highlights the earthy sweetness of root vegetables and the rich flavor of roasted garlic. With its vibrant colors, creamy texture, and simple preparation, it’s a wonderful addition to both weeknight dinners and festive holiday meals. Easy to customize and full of flavor, this dish is sure to become a seasonal favorite.
Harvest Vegetable Mash with Roasted Garlic is a hearty and nutritious side dish made with a medley of root vegetables like sweet potatoes, Yukon Gold potatoes, carrots, and parsnips, blended with creamy plant-based milk and enriched with mellow, sweet roasted garlic. A comforting and colorful addition to any meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:6 servings
Category:Side Dish
Method:Boiling, Roasting, Mashing
Cuisine:American
Diet:Vegan
Ingredients
2 Yukon Gold potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 whole head of garlic
1 tablespoon olive oil
1/2 cup plant-based milk or regular milk
2 tablespoons butter or vegan butter
Salt and pepper to taste
Optional: fresh herbs (thyme, parsley, or chives) for garnish
Instructions
Preheat the oven to 400°F (200°C).
Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
While the garlic roasts, place all chopped vegetables in a large pot. Cover with water, add salt, and bring to a boil.
Simmer for 20–25 minutes until the vegetables are fork-tender. Drain and return to the pot.
Squeeze the roasted garlic cloves from their skins into the pot with the vegetables.
Add plant-based milk, butter, salt, and pepper. Mash until smooth or leave slightly chunky, based on preference.
Adjust seasoning to taste and garnish with fresh herbs if desired.
Serve warm as a side dish.
Notes
Use cauliflower for a lower-carb variation.
Add herbs like rosemary or sage for a more robust flavor.
For extra creaminess, stir in vegan sour cream or dairy-free yogurt.
Roasted garlic adds a rich, sweet depth—don’t skip it!
Can be made ahead and reheated with a splash of milk or water.
