Root Vegetable Mash

Photo: Helen Norman

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

Yield: Makes 8 to 10 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 5 Minutes


Ingredients

  • 1 garlic bulb
  • 1 large rutabaga (about 1 lb.), peeled and cut into 1-inch cubes
  • 1 pound celery root, peeled and cut into 1-inch cubes
  • 3 large russet potatoes (about 2 1/2 lb.), peeled and quartered
  • 3/4 cup milk
  • 1/4 cup unsalted butter
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon thinly sliced fresh chives (optional)

Preparation

  1. 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.
  2. 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.
  3. 3. Cook milk in a small saucepan over low heat 3 to 5 minutes or until thoroughly heated.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Root Vegetable Mash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy