Originally published in Southern Living magazine, October 2013
Serves 8 to 10
- 1 Garlic bulb
- 1 large Rutabaga (about 1 lb.), peeled and cut into 1-inch cubes
- 1 lb. Celery root, peeled and cut into 1-inch cubes
- 3 large Russet Potatoes (about 2 ½ lb.), peeled and quartered
- ¾ cup Milk
- ¼ cup unsalted Butter
- 1 ½ tsp. freshly ground Black Pepper
- 1 tsp. Kosher Salt
- 1 Tbsp. thinly sliced fresh Chives (optional)
- Whipped, tender root vegetables and creamy roasted garlic elevate the typical mash. Any root will do.
- Preheat oven to 425 degrees. Cut off pointed end of garlic bulb; place bulb on a piece of aluminum foil. Fold to seal. Bake 30 minutes; cool 10 minutes.
- 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.
- Cook milk in a small saucepan over low heat 3 to 5 minutes or until thoroughly heated. 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.