3 Healthier Takes on Mashed Potatoes

Bonus: This simple formula flexes easily for the vegans at your table. Just use vegetable broth and nondairy milk. Read on to get the basic formula plus three flavor variations.

Mashed Veg Formula

Ingredients

• 3 pounds root vegetables, peeled and cut into 2-inch pieces (such as celeriac, russet potatoes, or turnips)
• 1 (32 ounce) carton low-sodium vegetable or chicken broth
• ¼ cup olive oil
• ½ to ⅓ cup low-fat milk or nondairy milk
• 1 teaspoon salt
• 1 teaspoon spice (such as cumin, paprika, or za'atar)
• ½ teaspoon black pepper
• 1 tablespoon fresh herbs, snipped (such as oregano, chives, or mint)

Directions

1. Put broth and root vegetables in a large saucepan. If necessary, add water to cover vegetables. Bring to a boil; reduce heat and simmer, covered, until tender, 20 to 30 minutes. Drain; return vegetables to pan. Drizzle with oil. Let stand 2 to 3 minutes.
2. Meanwhile, heat milk in a small saucepan over low heat until very warm. Mash vegetables until light and fluffy. Stir in milk, salt, spice, and pepper. Stir in additional milk as desired. Sprinkle with fresh herbs just before serving.

Making it Ahead?

Increase milk to 1¼ cups and prepare as directed above. Spread mashed mixture into a 2-quart baking dish. Chill, covered, up to 24 hours. Bake, covered in a 325°F oven until heated through, about 40 minutes.

Try Three Variations