Root Vegetable Mash
Whipped, tender root vegetables and creamy roasted garlic elevate the typical mash. Any root will do.
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Total: 1 Hour, 5 Minutes
- 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)
- 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. 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. Cook milk in a small saucepan over low heat 3 to 5 minutes or until thoroughly heated.
- 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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