Mashed Potatoes and Root Vegetables
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
5 cs.
ingredients
- 907.18 g yukon gold potatoes or 907.18 g russet potatoes, peeled,cubed
- 236.59 ml sweet potato, peeled,diced (yellow variety)
- 118.29 ml rutabaga, peeled,diced
- 118.29 ml turnip, peeled,diced
- 59.14 ml heavy cream
- 59.14 ml milk
- 14.79 ml unsalted butter
- 0.25 ml ground nutmeg
- 0.25 ml white pepper
- 14.79 ml kosher salt
directions
- Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
- Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
- Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
- Cover pot and bring to a boil over high heat.
- Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
- Drain vegetables then return them to the pot.
- To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
- Stir them constantly to prevent scorching.
- Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
- Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
- Taste for seasoning and serve hot.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0