Mashed Potatoes and Root Vegetables

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READY IN: 40mins
YIELD: 5 cs.
UNITS: US

INGREDIENTS

Nutrition
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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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