A few years ago, Emily Infeld’s dad made this recipe for the first time. The 2016 Olympian and world championships bronze medalist became obsessed with the potato and vegetable mash. “We’ve had it ever since. It’s a Michael Symon recipe and he’s a Cleveland native, so I think that’s how my dad found it,” she says. “It’s a twist on mashed potatoes and I think it’s so much better!” We’ve lightened up the original recipe with milk and added healthy fats by subbing some butter for extra-virgin olive oil. If the potatoes are cooking too quickly, remove them with a slotted spoon and let drain while the other vegetables finish cooking.
Root Vegetable and Potato Mash
- 3/4 pound russet potatoes (1 or 2 medium)
- 3/4 pound parsnips (about 2 medium)
- 3/4 pound celery root (about 1 medium)
- 1/2 pound turnips (about 2 medium)
- Kosher salt
- 5 Tbsp. unsalted butter, cut into small pieces
- 1/4 cup milk
- 3 Tbsp. extra-virgin olive oil
Peel vegetables and cut into 1- to 2-inch pieces. Place in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring to a boil over high heat. Reduce heat to medium and boil gently until vegetables are tender, 20 to 30 minutes. (A knife should meet no resistance when inserted into a parsnip.)
Drain vegetables well and return to pot. Place over low heat; let sit 5 minutes to cook off any excess liquid. Process hot vegetables through a food mill into a large bowl. Stir in 1 1⁄2 teaspoons salt. Add butter, milk, and oil, and whip with a hand mixer until combined.