Root Vegetable Mash

Make Ahead – Prepare up to 5 days ahead, cover and refrigerate. Reheat as directed in recipe intro until piping hot.

Store – Refrigerate leftovers, covered, but do not exceed 5 days storage time from point of cooking. Reheat as directed in recipe intro until piping hot.

Freeze – Freeze mash in airtight container for up to 3 months. Defrost overnight in fridge. Reheat as directed in recipe.