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.
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
Place your steamer basket into a large pot and fill pot with water until it reaches right below the basket. Bring to a boil.
Peel potatoes, parsnips, and beets and then chop into equal sizes, about 2-3-inch squares. Cut cauliflower into similar size pieces.
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.
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.