This is a new recipe we’re trying this year from Martha Stewart Living November 2012.  We haven’t made mashed potatoes for the holidays in years.  Not once we discovered mashed cauliflower which was JUST as good but WAY fewer carbs.  For that you just cut up and steam (not boil) a couple of whole heads of cauliflower and then prepare it the way you would mashed potatoes.  Awesome, right?  

Well, this one looked too interesting to pass up.  It’s shown in the picture (with the arrow pointing to it – duh).  

*Featured in our Thanksgiving 2012 Menu.

Prep Time:  30 minutes

Total Time:  45 minutes

Serves 8


  • 2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks

  • 3/4 pound turnips (2 small), peeled and cut into chunks

  • 1/2 pound parsnips (about 4), peeled and cut into chunks

  • Coarse salt and freshly ground pepper

  • 1/2 stick unsalted butter

  • 1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)

  • 3/4 cup whole milk

  • 1/4 cup heavy cream


  1. Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.

  2. Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

Cook’s Note

Vegetables can be refrigerated 1 day. When reheating, add more milk to reach the desired creamy consistency.