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Smashed Root Vegetables and Caramelized Leeks

Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.

  • prep: 30 mins
    total time: 45 mins
  • servings: 8

Ingredients

  • 2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
  • 3/4 pound turnips (2 small), peeled and cut into chunks
  • 1/2 pound parsnips (about 4), peeled and cut into chunks
  • Coarse salt and freshly ground pepper
  • 1/2 stick unsalted butter
  • 1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
  • 3/4 cup whole milk
  • 1/4 cup heavy cream

Cook's Note

Vegetables can be refrigerated 1 day. When reheating, add more milk to reach the desired creamy consistency.

Directions

  1. Step 1

    Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.

  2. Step 2

    Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

Source
Martha Stewart Living, November 2012

Tags

Reviews (1)

  • 6 Nov, 2012

    Great fall recipe! This dish has amazing full flavor and I would absolutely make this for a dinner party instead of regular mashed potatoes. I didn't even peel the potatoes. You don't need the heavy cream either, I used 1% milk and some sour cream, and this turned out delicious on the first try.