Rosemary Mashed Root Vegetables – Respect Food

Rosemary Mashed Root Vegetables

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30 Min.
Chefs Special


1 sweet potato, peeled and chopped
2 white potatoes, unpeeled and chopped
8 baby carrots or one medium carrot, peeled and chopped
1/3 cup almond milk
1 teaspoon fresh rosemary, chopped finely
1 teaspoon dried chives
3/4 to 1 teaspoon salt
1/2 teaspoon black pepper


Put the sweet potatoes, white potatoes and carrots in a pot and cover with water.

Boil on medium / high heat. Once boiling, turn down to medium-low and keep boiling for another 15-20 minutes until the vegetables feel soft with a fork.

Take the pot off the heat and simmer.

Transfer the vegetables to a mid sized bowl. Add the almond milk, rosemary, chives, salt and pepper. Mash with a potato masher or mix with a mixer.