CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Root Vegetable Mash

Originally published in Southern Living magazine, October 2013

Serves 8 to 10

Ingredients

  • 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)

Directions

  1. Whipped, tender root vegetables and creamy roasted garlic elevate the typical mash. Any root will do.
  2.  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.
  3.  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.
  4.  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.

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