Perfect buttery mashed root vegetables with caramelized leeks and fresh thyme. The best part? You can make this root vegetable mash ahead of time for easy holiday entertaining!
I’m obsessed with this savory root vegetable mash, so obsessed actually that it’s made an appearance on my Thanksgiving table two years in a row!
This root vegetable mash made with a medley of winter vegetables has so many layers of flavor from the super soft melted leeks, herbaceous thyme, sweetness from the carrots and rutabaga, and of course a healthy amount of butter!
Oh and the best part? You can easily make this recipe ahead of time which is especially helpful if you’re cooking for a crowd. Reheat on the stovetop over low heat with a splash of water, gently stirring until warmed throughout.
Looking for more ways to use leeks? Check out Olive Oil Roasted Leeks.
Ingredients You’ll Need
Here’s everything you need to make root vegetable mash with caramelized leeks: potatoes, carrots, rutabaga (you could also use parsnips, turnips, or sweet potatoes), leeks, butter, and thyme.
Recipe Step by Step
Step 1. Cook The Root Vegetables
Place all the vegetables into a large pot and fill with cool water to cover; season with a pinch of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
Step 2. Caramelize the Leeks
While the vegetables are cooking melt half the butter in a large skillet over medium heat. Add the sliced leeks; season with a pinch of salt. Cook, covered, stirring and tossing occasionally until leeks are soft and caramelized, 10-15 minutes then add in the thyme leaves.
Step 3. Mash, Season and Serve!
Drain the vegetables and put them back in the pot with the rest of the butter and the caramelized leeks. Mash with a potato masher, breaking up the big lumps. Taste and season with salt and pepper as necessary. Transfer to a large bowl or platter and serve immediately.
FAQs and Expert Tips
Yes, replace the butter with a plant based, vegan butter.
Absolutely, you can use sweet potatoes, winter squash, parsnips, turnips, or any vegetables that is suitable for “mashing”.
It’s very common for leeks to hold onto sand and grit from the soil they’re grown in. To wash them thoroughly, first thinly slice them then soak them in a large bowl of cold water. Give them a gentle stir or shake to remove any soil or grit between the layers then allow them to sit for a few minutes, during that time impurities will fall to the bottom of the bowl. Use your hands or a slotted spoon to scoop the leeks out of the bowl and into a colander, give them a final rinse and they’re good to go.
Check Out More Great Side Dishes:
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Root Vegetable Mash with Caramelized Leeks
Ingredients
- 3 russet potatoes peeled and diced
- 1 large rutabaga peeled and diced
- 2 large carrots peeled and diced
- 3 large leeks white and light green parts only, thinly sliced and rinsed well
- 8 tbsp unsalted butter
- 2 sprigs fresh thyme
- salt and pepper
Instructions
- Place all the vegetables into a large pot and fill with cool water to cover; season with a pinch of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
- While the vegetables are cooking melt half the butter in a large skillet over medium heat. Add the sliced leeks; season with a pinch of salt. Cook, covered, stirring and tossing occasionally until leeks are soft and caramelized, 10-15 minutes. Add in the thyme leaves.
- Drain the vegetables and put them back in the pot with the rest of the butter and the caramelized leeks. Mash with a potato masher, breaking up the big lumps. Taste and season with salt and pepper as necessary. Transfer to a large bowl or platter and serve immediately.
Notes
- Yes, replace the butter with a plant-based, vegan butter.
- Absolutely, you can use sweet potatoes, winter squash, parsnips, or turnips.
- It’s very common for leeks to hold onto sand and grit from the soil they’re grown in. To wash them thoroughly, first thinly slice them then soak them in a large bowl of cold water. Give them a gentle stir or shake to remove any soil or grit between the layers then allow them to sit for a few minutes, during that time impurities will fall to the bottom of the bowl. Use your hands or a slotted spoon to scoop the leeks out of the bowl and into a colander, give them a final rinse and they’re good to go.
- You can easily make this recipe ahead of time which is especially helpful if you’re cooking for a crowd. Make the recipe as written. Store in the refrigerator for up to three days. To reheat on the stovetop over low heat with a splash of water, gently stirring until warmed throughout.
Katie
So yummy! I’m making this for Thanksgiving!