4 Veggies You Can Mash That Are Way More Exciting Than Potatoes October 12, 2017

by Eat

Step aside, ‘taters. There’s some new veggies in town that are taking the mashed side dish world by storm. 

healthy mashed potatoes-veggie-mash-HelloFresh-recipe

We set out on a mission to create a recipe for healthy mashed potatoes that taste just like the tried-and-true dish we know and love (all too well). But soon enough, we realized that the key was in scrapping the potatoes altogether. Scandalous, we know. But don’t knock ’em ’till you try ’em.

healthy mashed potatoes-veggie-mash-HelloFresh-recipe-infographic

Added bonus: if you’re intimidated by some of the more funky-looking veggies — you know, the hefty ones with intimidating tough skins and rough stems — mashing the heck out of them is a GREAT way to conquer the fear. This way, when you look at a parsnip, celeriac, or butternut squash, you won’t see this…

healthy mashed potatoes-veggie-mash-HelloFresh-recipe

1. Celeriac Mash

healthy mashed potatoes-veggie-mash-HelloFresh-recipe-celeriac

Celeriac may look wonky on the outside, but don’t let that scare you! The root veggie, which is also known as celery root, is surprisingly simple to work with. And the best part is that its texture mimics the creaminess of potatoes when mashed.


  • 1 Medium Celeriac
  • 2 1/2 Tablespoons Unsalted Butter (about 1/3 stick)
  • Salt and Pepper


  1. Peel celeriac and cut into chunks.
  2. Place in a saucepan, cover with water, and season with salt.
  3. Bring to a boil and simmer until you can easily pierce celeriac chunks with a fork, 15-20 minutes.
  4. Drain, return celeriac to pan, and add butter. Mash until smooth, then season to taste with salt and pepper.

2. Cauliflower Mash

healthy mashed potatoes-veggie-mash-HelloFresh-recipe-cauliflower-mash

With a sweet and slightly bitter flavor, cauliflower (aka “cabbage flower”) is often overshadowed by its colorful and more commonly known counterpart: broccoli. But not anymore! We’re celebrating the unsung hero of the veggie world in the form of a creamy and garlicky mash that’ll leave even the pickiest of eaters with a clean plate — especially when it comes alongside sweet apple pork tenderloin and roasted snap peas.


  • 3 Tablespoons Unsalted Butter
  • 1 Head Cauliflower, chopped into small florets
  • 4 Cloves Garlic, peeled and crushed
  • 2 Cups Water
  • Salt and Pepper


  1. Melt butter in a pot over medium-high heat. Add cauliflower and garlic and cook, stirring often, until slightly tender, about 5 minutes.
  2. Add water and bring to a boil. Cover and cook until you can easily pierce cauliflower florets with a fork, 8-10 minutes.
  3. Drain most (but not all) of the water — you’ll want about 1/4 cup remaining.
  4. Mash until smooth and season to taste with salt and pepper.

3. Carrot Mash

healthy mashed potatoes-veggie-mash-HelloFresh-recipe-carrot-mash

These bright orange beauties are renowned for their high concentration of the antioxidant beta carotene, in addition to Vitamin A. Together, the two help maintain healthy skin and eye health, so don’t be shy when reaching for seconds of this carrot ginger mash.


  • 15 Large Carrots (about 2 pounds), peeled and cut into small chunks
  • 4 Tablespoons Unsalted Butter
  • 2 Teaspoons Ginger
  • 1/2 Cup Chicken or Veggie Stock
  • Salt and Pepper


  1. Bring a large pot of water to a boil. Once boiling, add carrots and cook until you can easily pierce chunks with a fork, 15-20 minutes.
  2. Drain, then return carrots to pot. Add ginger, butter, and stock. Mash until smooth.
  3. Season to taste with salt and pepper.

4. Butternut Squash Mash

healthy mashed potatoes-veggie-mash-HelloFresh-recipe-butternut-squash

Squash any and all fears you have about cooking with butternut squash (or any other squash) by… mashing it! The result? A creamy and sweet, autumnal dream come true.


  • 2 Tablespoons Olive Oil
  • 1 Large Butternut Squash, peeled, seeded, and cut into chunks
  • 3 Tablespoons Unsalted Butter
  • 1/4 Teaspoon Ground Cinnamon, optional
  • Salt and Pepper


  1. Heat oil in a large saucepan over medium-high heat. Add squash.
  2. Cover and cook, stirring often, until squash is slightly tender, about 10 minutes.
  3. Add 1 cup water, cover, and simmer until squash is tender and water has evaporated, about 20 minutes.
  4. Add butter and cinnamon, then mash until smooth. Season to taste with salt and pepper.

For more side dishes that’ll steal the show, check out:

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