Three Root Mash

This potato, kumera (sweet potato) and carrot mash gets its flavour from the bay infused soy milk. It is a creamy and flavourful mash that you can use in any meal where you would normally use mashed potato. Complements eggplant oat burgers or tofu zucchini casserole well.

3 root mash before baking

Three Root Mash

  • Servings: 4
  • Difficulty: easy
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  • 250g gold kumera peeled and diced
  • 250g carrots peeled and diced (smaller than the kumera)
  • 425ml soy milk
  • 2 bay leaves
  • 1kg potatoes peeled, chopped into quarters, eighths or sixteenths (for large ones)
  • 450ml cold water
  • 1½ tsp salt
  • extra salt to season
  • 2 medium saucepans


  1. Pot 1: place kumera, carrots, soy milk and bay leaves in the first saucepan, cover and bring to the boil. Simmer covered over a low heat until tender (approx. 15-20 mins).
  2. Pot 2: while pot 1 is cooking, place the chopped potatoes into the second saucepan with the cold water and 1½ tsp of salt. Cover and bring to the boil. Reduce heat and simmer covered until tender (around 20 mins). Keep an eye that is doesn’t boil dry, the plan is to end up with very little (or ideally no) liquid left, as the liquid contains wonderful flavour and nutrients, we don’t want to pour that away!
  3. Pot 1: when the kumera and carrot are tender, remove the bay leaves and transfer the tender kumera and carrots and what is left of the milk into a food processor and blend until very smooth.
  4. Pot 2: As soon as the potatoes are tender, drain if there is more than about two tablespoons of liquid left (reserving the water). Now transfer the kumera and carrot puree into the potato pot and mash these elements all together very thoroughly, until smooth and creamy.
  5. Taste, and add a little more salt if needed. Also check the consistency, you may need an extra 2-3 tablespoons of soy milk, or use the potato cooking liquid if there was any left over.

You can serve the mash as is (while still hot!) or you can bake it as in our pictures above. We used a piping bag with a large nozzle and piped cute swirls of mash, which we baked off briefly until golden at a high temperature (200°C). Note, wear rubber gloves if you are piping hot mash as the bag gets hot to handle.

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