3 New Mashes to switch up your Potato Game

No one loves Mashed Potatoes more than my son, my 5-year-old can scoop it out of the serving dish, directly into his mouth any time of day! But I like to mix things up, especially for the holidays when I’m always looking for ways to reinvent the classics we love. Here are three new versions to give a try, mashed Cauliflower, Sweet Potato and Rutabaga. Let me know if you give them a try and which one is your favorite. And I’m always looking for recipes I can makeover so comment and tell me what I should make next!

Cauliflower Mash

1 head of cauliflower, cut into bite sized pieces

1/3 stick of unsalted butter

¼ cup heavy cream

¼ cup grated parmesan cheese

chopped parsley for garnish

Directions:

Place a pot of water on the stove, add ½ cup of water and place a steamer basket on top. Place the cauliflower florets on the steamer basket, cover with lid and steam for 10-15 minutes or until the cauliflower is fork tender (almost falling apart). Scoop the cauliflower into a colander and press as much liquid out as possible. Dump the water and steamer basket and replace the strained cauliflower into the pot. Add the butter and heavy cream and mash with a masher until smooth. Turn the heat on to low if you need help melting the butter. Add the parmesan cheese and stir until combined. Place in a bowl and garnish with chopped parsley. Serve immediately.

Rutabaga Mash

1 cup of water

2 large rutabagas, peeled and cut into large cubes

1/3 stick of unsalted butter

¼ cup heavy cream

salt and pepper to taste

Pat of butter for garnish

Directions:

In an InstantPot, add a cup of water, then place the basket insert in the bottom, followed by the rutabaga. Place the top and seal. Set to steam for 10 minutes. Force the steam release valve after it finishes steaming. Scoop out the rutabaga and place in a pot set to low heat. Add the butter, heavy cream and salt and pepper and mash until smooth. Serve immediately in a bowl, topped with a pat of butter.

Sweet Potato Mash

1 cup of water

3 large sweet potatoes, peeled and cut into large cubes

1/3 stick of unsalted butter

¼ cup of heavy cream

salt and pepper to taste

5 sprigs of fresh thyme (optional)

Chopped salted, roasted pecans for garnish

Directions:

In an InstantPot, place the rack on the bottom, then the water and place the sweet potatoes on top. Close and seal, then set to steam for 10 minutes. Once it finishes cooking, force the steam release valve. Remove the sweet potatoes and place in a pot, set to low heat. Add the butter and heavy cream, salt and pepper and thyme, if you’re using. Mash until smooth. Place into a bowl, garnish with chopped pecans and serve immediately.