Photo of Garlic mashed root vegetables by WW

Garlic mashed root vegetables

SmartPoints® value per serving
Total Time
32 min
20 min
12 min
Mashed root vegetables offer a flavor-filled change of pace from plain mashed potatoes. In this recipe, dense roots such as carrots and turnips complement classic potatoes, and butternut squash lends the mashers slight sweetness and a softer texture. This rustic vegetable purée is pretty on the plate, too. Serve it alongside roasted meats or an herb-crusted whole chicken. Or make it the base of a deliciously rich vegetable bowl layered with sautéed greens such as spinach or baby broccoli, topped with toasted sesame seeds or pine nuts and a few curls of shaved parmesan cheese.


Uncooked potato(es)

2 medium, peeled and quartered

Uncooked carrot(s)

2 medium, peeled and quartered

Uncooked butternut squash

8 oz, peeled and cut into chunks

Uncooked turnip(s)

1 medium, peeled and cut into chunks

Garlic clove(s)

5 medium clove(s), peeled

Table salt


Fat free sour cream

¼ cup(s)

Fat free chicken broth

½ cup(s), warmed

Black pepper

tsp, or to taste

Table salt

tsp, or to taste


  1. Place potatoes, carrots, squash, turnip and garlic in a saucepan and cover with water; add salt, cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 to 12 minutes.
  2. Drain vegetables and mash in pan using a potato masher or the back of a wooden spoon. Stir in sour cream and broth; season to taste with salt and pepper. Serve immediately.