Quickie: Mashed Roots

Quickie: Mashed Roots

Each week I post a sweet or savoury, healthy recipe!

This Recipe 

I absolutely love Mashed potatoes. I could live off of them. They are the only food I would request on a desert island. I know that's pretty strange....but where else do you get that texture and fullness?

The thing is that I don't make mashed potatoes healthy. I don't see the point. There are certain foods that I would prefer to just enjoy as is (albeit less frequently.) 

That's what drove me to this recipe. It's inspired by the dish at one of my favorite places to eat in New York, Hu Kitchen. Enjoy as is or top with some organic pasta sauce as they do at Hu. 

Makes 2 servings, double ingredients for 4, etc. 



    • 2 sweet potatoes, peeled and chopped into big, equal pieces
    • 2 carrots, peeled and chopped into big, equal pieces
    • 1 parsnip, peeled and chopped into big, equal pieces
    • 1 spoonful coconut milk (optional for smoother texture) 
    • Chilli Powder (optional) 
    • Garlic Powder at least a small spoonful but to taste 
    • Salt + Pepper to taste 


      First, make sure all of your veg is chopped. You want big enough pieces so that they don't go mushy but not so big that they take ages to cook; a good rule is about the size of your thumb. 

      Next, boil all veg in a large saucepan until soft. This should take about 15 minutes but check after 10; you want a fork to go through the parsnip (this one is hardest to cook) smoothly without it crumbling. 

      Now drain the water from the veg and mash into a smoothish texture. Add the coconut milk if you're going to use it. Then, mix in all spices according to taste. 

      All done! Nothing more to do with this one but serve it!