Photo: Helen Norman
Hands-on Time
20 Mins
Total Time
1 Hour 5 Mins
Yield
Makes 8 to 10 servings

Whipped, tender root vegetables and creamy roasted garlic elevate the typical mash. Any root will do.

How to Make It

Step 1

Preheat oven to 425°. Cut off pointed end of garlic bulb; place bulb on a piece of aluminum foil. Fold to seal. Bake 30 minutes; cool 10 minutes.

Step 2

Meanwhile, bring rutabaga, celery root, and salted water to cover to a boil in a Dutch oven, and boil 15 minutes or until tender. Drain. Bring potatoes and salted water to cover to a boil in a 4-qt. saucepan, and boil 15 minutes or until tender. Drain. Combine rutabaga mixture and potatoes in Dutch oven.

Step 3

Cook milk in a small saucepan over low heat 3 to 5 minutes or until thoroughly heated.

Step 4

Add butter, next 2 ingredients, and hot milk to rutabaga mixture. Squeeze pulp from 2 roasted garlic cloves into mixture; reserve remaining garlic for another use. Mash vegetable mixture with a potato masher until light and fluffy. (Use a food processor for a silkier texture.) Add chives, if desired. Serve immediately.

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