A few years ago, Emily Infeld’s dad made this recipe, a potato and veggie mash, for the first time. The 2016 Olympian and world championships bronze medalist became obsessed with it. “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.