Kids love mashed potatoes and they make a nice easy baby food, too. This recipe uses root veggies mashed up with the usual mashed potatoes to create a more rustic, flavorful and nutrition-packed side dish. I slightly modified a Cooking Light recipe to make it more user friendly, and added roasted garlic to bump up the flavor. The result is delicious! I like to keep some of the skins of the potatoes for more texture and added nutrition. To make this dairy-free and vegan use dairy-free alternatives for butter, milk and sour cream.