3 Easy non-potato mashed vegetable Thanksgiving side dishes

While I will always love mashed potatoes, I’m not one to turn up my nose to something a little different. So many other vegetables can be mashed up and turned into a delicious side dish.

I really wanted to give you all some recipes with color and pop to bring to your Thanksgiving table. That’s why these three recipes don’t just offer big flavor — they offer a lot in the visual category as well. You eat with your eyes, or so they say.

1. Cauliflower-broccoli mash recipe

This simple cauliflower-broccoli mash is not just beautiful — it’s also packed full of nutrition. Velvety smooth and thinned out with just a touch of cream, this is no ordinary mash side dish.

Serves 4

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients:

• 1 pound frozen cauliflower, in a steamer bag
• 1 pound frozen broccoli, in a steamer bag
• 1/4-1/3 cup half-and-half (or whole milk)
• Kosher salt and pepper, to taste

Directions:

1. Steam both the cauliflower and broccoli in your microwave.
2. Add the cauliflower to a high-powered blender or food processor, and process until smooth. Drizzle in the half-and-half until you have reached a creamy but not runny consistency.
3. Pour the mixture into a serving bowl, trying to keep the cauliflower to one side.
4. Repeat with the broccoli.
5. Pour the pureed broccoli into the other side of the serving bowl, and swirl the middle together with a toothpick to create a pretty design.
6. Sprinkle the top with a desired amount of kosher salt and pepper.

This simple three-squash mash is a mix of acorn, butternut and pumpkin squash. It’s a delicious mash that is lightly spiced with pumpkin pie spice and just a touch of fresh sage.

Serves 6-8

Prep time: 15 minutes | Cook time: 1 hour 15 minutes | Total time: 1 hour 30 minutes

Ingredients:

• 1 small acorn squash
• 2 tablespoons olive oil
• Kosher salt and pepper, to taste
• 1 pound raw diced butternut squash
• 1 (15 ounce) can pumpkin puree
• 4 tablespoons unsalted butter
• 1/3 cup whole milk (more may be needed)
• 1 tablespoon minced fresh sage
• 1 teaspoon pumpkin pie spice

Directions:

1. Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.
2. Cut the acorn squash in half, and scoop out the seeds and pulp.
3. Drizzle 1 tablespoon of olive oil onto each squash half, and season with a little salt and pepper.
4. Roast for about 1 hour, until the squash is tender.
5. Remove from the oven, and let the acorn squash rest while you prepare the other squash.
6. Add the butternut squash to a pot, and just cover with water. Turn the heat to high, and when the water boils, let the squash cook until fork tender.
7. Drain the butternut squash, and add it to the bowl of an electric mixer.
8. To the bowl, add the flesh of the roasted acorn squash and canned pumpkin.
9. Add in the butter, and start mixing on low. Slowly drizzle in the milk until you reach your desired consistency.
10. Season with salt, pepper, sage and pumpkin pie spice.

This homemade herbed turnip mash is the perfect potato substitute. It’s packed full of fresh herbs, sweet, creamy butter and just a touch of cream cheese.

Serves 4-6

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes

Ingredients:

• 4 turnips, peeled and diced
• 4 ounces cream cheese
• 2 tablespoons unsalted butter
• 1 cup milk (more or less may be used)
• 1 tablespoon minced fresh sage
• 1 tablespoon minced chives
• 2 teaspoons thyme leaves
• Kosher salt and pepper, to taste

Directions:

1. To a large pot, add the turnips, and cover with water. Set over high heat, and boil until tender, about 15 to 20 minutes.
2. Drain the turnips, and add them to the bowl of an electric mixer.
3. Add in the cream cheese and butter.
4. Slowly mix to start the mashing, and pour in the milk until you reach your desired consistency.
5. Stir in the fresh herbs, and season with salt and pepper.

More side dish recipes

Spicy pear sauce
Turkey sausage stuffing
Holiday wild rice