Campfire Mash Potatoes Yams Onions Turnips Carrots
Experience the rustic charm and hearty flavors of Campfire Mash with Potatoes, Yams, Onions, Turnips, and Carrots—a perfect side dish for outdoor adventures or cozy evenings at home. This wholesome recipe combines the natural sweetness of yams and carrots, the earthy notes of turnips, and the creaminess of russet potatoes, all roasted to perfection in a foil packet over an open flame or grill. Infused with garlic, olive oil, and just the right amount of seasoning, this dish is mashed with butter and cream for a luscious texture that strikes a balance between chunky and smooth. Topped with fresh parsley for a burst of color and freshness, this campfire favorite delivers comfort food vibes with every bite. Ready in about an hour and perfect for sharing, it’s a versatile and satisfying side that pairs beautifully with grilled meats or stands alone as a vegetarian delight.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 large Yams
- 1 large Yellow onion
- 2 medium Turnips
- 3 large Carrots
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 3 cloves Garlic
- 0.5 cup Cream or milk
- 2 tablespoons Fresh parsley
Instructions
Peel and chop the russet potatoes, yams, turnips, and carrots into evenly sized chunks (about 1 to 2 inches).
Slice the onion into thick wedges and peel the garlic cloves.
In a large piece of heavy-duty aluminum foil, combine the potatoes, yams, turnips, carrots, onion, and garlic.
Drizzle the vegetables with olive oil and season with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss to coat evenly.
Fold the foil into a sealed packet, ensuring there are no leaks, and place the packet directly on the outer edges of a medium-hot campfire (or a grill over indirect heat).
Cook for 30–40 minutes, flipping the foil packet occasionally with tongs to ensure even cooking.
Carefully remove the foil packet from the fire and check that all vegetables are fully tender by piercing them with a fork. If needed, reseal and cook for an additional 5–10 minutes.
Transfer the cooked vegetables to a large bowl. Add butter and cream/milk while the vegetables are still hot.
Mash the veggies using a potato masher or fork, leaving it as chunky or smooth as you like.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5300 mg | 230% | |
| Total Carbohydrate | 406.2 g | 148% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 45.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 11087 mg | 236% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
