Vegetable Mash
A hearty mixed vegetable mash combining buttery mashed potatoes with minced cauliflower, carrots, turnips, and green peas. A comforting side dish that transforms simple boiled vegetables into a flavorful accompaniment.
Ingredients
- 2 pounds Potatoes, peeled and cubed (About 4-5 medium potatoes)
- 1 cup Cauliflower, cut into florets (About 1/4 small head)
- 2 medium Carrots, peeled and chopped
- 1 medium Turnips, peeled and chopped
- 1 cup Green peas, fresh or frozen
- 4 tablespoons Butter (Use generously as per original recipe)
- 1 teaspoon Salt (Or to taste)
- 0.5 teaspoon Black pepper, freshly ground (Or to taste)
More recipes using Potatoes
Casserole of Potatoes
A classic potato casserole formed into a ring or nest shape, baked until golden, and filled with your choice of ragout, fricassee, cutlets, or macaroni. This elegant presentation makes an impressive side dish or main course.
Potato Burta
A traditional Indian mashed potato dish with onions, green chilies, and lime juice, seasoned with mustard oil. A flavorful side dish or accompaniment.
Roasted Potatoes Under Meat
A traditional method for browning boiled potatoes in the dripping pan under roasting meat, creating flavorful, crispy potatoes basted with meat drippings.
Potato Ribbons
Crispy fried potato ribbons cut into thin strips, seasoned with salt and pepper. A Victorian-era side dish similar to modern shoestring fries.
Instructions
- 1Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until tender when pierced with a fork, about 15-20 minutes.
- 2In a separate pot, bring salted water to a boil. Add the cauliflower, carrots, and turnips. Cook for 10 minutes, then add the green peas and cook for another 5 minutes until all vegetables are tender. Drain well.
- 3Drain the cooked potatoes thoroughly and return them to the pot. Add the butter, salt, and black pepper. Mash the potatoes until smooth and creamy, ensuring the butter is fully incorporated.
- 4Finely chop or mince the cooked cauliflower, carrots, and turnips into small pieces. The peas can remain whole.
- 5Add the minced cauliflower, carrots, turnips, and whole peas to the mashed potatoes. Mix everything together thoroughly until well combined and evenly distributed.
- 6Transfer the vegetable mash to a serving dish and serve immediately while hot. If needed, reheat gently over low heat, stirring occasionally.
