Vegetarian Vegetarian Holiday Vegetarian Thanksgiving Vegetarian Thanksgiving Sides Mashed Potato & Roots Casserole 4.5 (2) 2 Reviews Rutabaga and/or celeriac give this casserole a more nuanced flavor, but you could also use turnips or kohlrabi—or make it with all potatoes instead. By Carolyn Malcoun Carolyn Malcoun As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Active Time: 30 mins Total Time: 2 hrs Servings: 14 Nutrition Profile: Low-Fat Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 ½ pounds russet potatoes, cut into 1-inch chunks 2 ½ pounds rutabaga and/or celeriac (celery root), peeled and cut into 1-inch chunks 8 cloves garlic, peeled 1 (8 ounce) package reduced-fat cream cheese, softened 2 cups reduced-fat plain Greek yogurt 1 ½ cups reduced-fat milk 1 tablespoon chopped fresh thyme plus 2 teaspoons, divided 1 teaspoon salt ½ teaspoon ground pepper Directions Place potatoes, rutabaga (and/or celeriac) and garlic in a large pot. Cover with water. Cover and bring to a boil over high heat. Adjust heat to maintain a lively simmer. Cook until the vegetables are tender, about 15 minutes. Meanwhile, preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. Drain the vegetables and return to the pot; mash with a potato masher. Add cream cheese, yogurt, milk, 1 tablespoon thyme, salt and pepper; mash until evenly incorporated. Scrape into the prepared baking dish. Sprinkle with the remaining 2 teaspoons thyme. Bake until golden brown on top, 1 to 1 1/4 hours. Let stand for 15 minutes before serving. Tips To make ahead: Prepare through Step 3 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats. Originally appeared: EatingWell.com, October 2020; updated October 2021 Save Rate Print Nutrition Facts (per serving) 174 Calories 5g Fat 25g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Serving Size 3/4 cup Calories 174 % Daily Value * Total Carbohydrate 25g 9% Dietary Fiber 3g 11% Total Sugars 7g Protein 8g 16% Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 9mg 3% Vitamin A 197IU 4% Sodium 272mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.