Root Vegetable Mash with Caramelized Leeks

5 from 5 votes

Root Vegetable Mash with Caramelized Leeks

The most perfect buttery mashed root vegetables with caramelized leeks and fresh thyme. The best part is that you can make this easy root vegetable mash ahead of time for easy holiday entertaining!

Prep Time15

Cook Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 457kcal

Author: Leigh Anderson

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

Can I make this recipe dairy-free or vegan?

Yes, replace the butter with a plant-based, vegan butter.

Can other types of root vegetables be used for this recipe?

Absolutely, you can use sweet potatoes, winter squash, parsnips, or turnips.

What is the best way to wash leeks?

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.

Make-Ahead Instructions:

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.

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