Mashed potatoes?? Yes!! Many athletes I work with have a few staple dishes/meals they have in a rotation to keep things simple. The only issue here is eating the same foods and meals time after time can become monotonous and lead to food boredom. This monotony can even lead to under-fueling as some can become complacent and simply not eat enough food when the food doesn’t taste good to them anymore.
This mashed root vegetable recipe has a similar vibe to mashed potatoes, but with an elevated flavor profile and more micronutrients. In the photo above you can see that I did not spend a ton of time mashing the vegetables. If you are the type of person who likes a real creamy smooth mashed potato, all you need to do is add milk and spend more time mashing them. If you have a hand mixer this is the way to get them creamier.
Ingredients:
- 2 cups potatoes, chopped in 1 inch pieces
- 1 cup carrots, diced in 1/2 inch pieces
- 1 cup parsnips, diced in 1/2 inch pieces
- 1/2 cup celeriac, peeled and diced (optional) in 1/2 inch pieces
- 2 Tbsp salted butter
- 1 onion, chopped
- 1 tsp rosemary, minced
Directions:
- Steam the potatoes, carrots, parsnips, and celeriac (optional) until soft, roughly 20-30 minutes. You can use the Steam setting on a pressure cooker (add 1/2 inch of water to pot, then the wire rack, then the root vegetables) or if you have a steamer insert for a pot you can use this. If you don’t have either of these you can boil the root vegetables.
- Preheat a medium to large pot to medium heat and melt the butter.
- Add the onion and sautee until translucent or golden brown, likely 3-5 minutes.
- Add the rosemary and sautee until fragrant, likely 1 minute.
- Add the steamed root vegetables, 2 generous pinches of salt, and a few shakes of pepper. Stir for 3-4 minutes.
- In the pot, mash the root vegetables with a fork, large spoon, or hand mixer if you have one. If you’d like a creamier texture, add tablespoons of milk at a time and continue to mash. Add more salt and pepper to taste.
- Serve with protein of choice, and a side salad.
Servings: 2-4
Fun Fact: Steaming is one of the most optimal ways to cook vegetables for nutrient availability. Steaming ‘unlocks’ many of the vitamins and minerals in the food while also breaking down compounds which inhibit vitamin absorption.
