by Debbie Does Dinner
Yield: approximately 8-10 servings
Please note these quantities are approximations. Add or subtract to suit your tastes. You can use other vegetables as well, such as summer squash, parsnips, etc.
- 1 pound garnet yams, peeled and diced
- ½ pound broccoli, cut into florets
- ½ pound zucchini, diced
- ½ pound carrots, peeled and diced
- 1½ pound potatoes (I prefer Yukon Gold or Russets), peeled
- ½ pound green beans, cut into 1 inch pieces
- ½ cup cream (can substitute milk)
- 6 Tablespoons butter
- salt & pepper
Fresh veggie mash is easy! The trick is to cook each of the vegetables separately and then mash together at the end.
Cut potatoes into quarters or eighths depending on the size of the potato. Place into a saucepan and cover generously with water and a dash of salt. Bring to a boil, reduce heat, and simmer for 15-20 minutes or until done – a fork can pierce easily. Drain potatoes.
While potatoes are cooking, work on the other vegetables in small pots. Boil the yams until they are soft when pierced with a fork. Mash lightly and set aside.
Blanche broccoli in boiling salted water for 3-4 minutes. Drain, rinse in cold water and set aside.
Saute zucchini (and/or summer squashes if using) until soft.
Blanche carrots in boiling salted water for 3-5 minutes or until they are soft when pierced with a fork. Mash lightly and set aside.
Blanche green beans in boiling salted water for 2-3 minutes. Drain, rinse in cold water and set aside.
Put butter and cream (or milk) into a large bowl. Pour hot drained potatoes on top and mash with potato masher until well mashed. Do NOT use electric mixer or potatoes will be gummy.
Use a strong spoon to mix further. Season to taste with salt and pepper. Add more butter or cream/milk if necessary.
Add the rest of the cooked vegetables to the bowl and mix together until the desired consistency. Some people like big chunks of veggies, some prefer it smooth. We recommend smoother if serving to kids.
Readjust seasoning if needed.