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4.72 from 7 votes

Mashed Root Vegetables

Course: Most Popular, Sides


  • 2 ½ pounds garnet yams peeled and roughly chopped
  • 2 pounds parsnips peeled and roughly chopped
  • 1 cup Pacific Foods Organic Butternut Squash Soup
  • 1 tbsp. maple syrup
  • ½ tsp. cinnamon
  • 1 tbsp. coconut oil or butter
  • ½ tsp. sea salt


  • Add chopped yams and parsnips to a large pot. Cover with water and bring to a boil.
  • Reduce heat to medium and gently boil root vegetables for 15-20 minutes, or until fork tender. Drain.
  • While root vegetables are cooking, heat Pacific Foods Organic Butternut Squash Soup in a small saucepan over medium heat. Allow to gently warm for 7-10 minutes before removing from heat and setting aside.
  • Create mashed vegetables: return cooked root vegetables to large pot along with Butternut Squash Soup, coconut oil or butter, cinnamon, maple syrup, and sea salt. Use a potato masher or handheld mixer to mash root vegetables to desired texture.
  • Serve mashed root vegetables immediately and enjoy!