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Mashed Root Veggies

These eye-catching potatoes make a gorgeous side dish for grilled meats in summer, a colorful addition to any Sunday roast, or a festive potato dish to pair with juicy brined turkey. Ready in just over half an hour, this healthy side is filled with nutrients and it’s a breeze to whip up for easy party prep. For this version of creamy mashed potatoes, use cauliflower, beets, and parsnips, or create a variation with any of your favorite seasonal vegetables.


Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

4 large Yukon gold potatoes
4 parsnips
3 beets
1 head cauliflower
½ yellow onion, chopped
4 medium garlic cloves
½ cup butter
1 tablespoon Kikkoman® Soy Sauce
¼ cup milk
1 teaspoons sea salt
½ teaspoon ground black pepper
2 tablespoons chives, finely chopped


  1. Place your steamer basket into a large pot and fill pot with water until it reaches right below the basket. Bring to a boil.
  2. Peel potatoes, parsnips, and beets and then chop into equal sizes, about 2-3-inch squares. Cut cauliflower into similar size pieces.
  3. Place potatoes, parsnips, beets, cauliflower, onion, and garlic into the basket, reduce heat to a simmer, cover, and let cook for 15-20 minutes or until tender.
  4. Place steamed vegetables into a food processor, add the butter, soy sauce, milk, salt, and pepper, and puree briefly. Be careful not to over mix otherwise it may become too sticky.
  5. Serve topped with chives.


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