Mashed Potatoes and root Vegetables

Welcome to the root vegetable bin and I’d recommend that you stop for a second the next time you pass by it on your way to the Yukon potatoes. This segment can be intimidating because the vegetables all kind of look the same, they are hardly ever branded correctly, and they don’t really look choice anything you’d want to put in your mouth.

But with a bit of confidence, some peeling, and some butter, you can turn these ugly lumps into a mash that’s as good and interesting as any mashed potatoes I’ve ever had.

For this mashed potatoes and root vegetables side recipe, russet potatoes will yield a slightly fluffier, less creamy mash potato, but they can be used in place of the Yukon Gold potatoes, if desired. Washing the potatoes in some changes of water reduces the amount of starch and prevents the mashed potatoes from becoming sticky. It is essential to cut the potatoes and root vegetables into even-sized pieces so they cook at the same rate. This recipe can be pleated and cooked in a big Dutch oven.

In truth, when I was planning this recipe, I had to request a friend to give me some root vegetable knowledge. Which is the one that looks choice a white carrot? Which one should I try first? She commended turnips, and thus dictated my first ever turnip acquisition.

Of course I took the wussy way out and mixed them with potatoes. Still, I liked the extra dimension of flavor they provided-kind of licoricey and fennel-like. Now I’m looking forward to introducing myself to other root vegetables with recipe-celery root in actual sounds interesting.

Nutritional Information

Calories—340.9, Total fat—17g, Saturated fat—10.5g, Polyunsaturated fat—0.8g, Monounsaturated fat—4.8g, Cholesterol—48mg, Sodium—67.2mg, Potassium—940.5mg, Carbohydrate—44g, Dietary fiber—4.1g, Sugar—2.7g, Protein—5.3g.

Ingredients

2 lbs Yukon gold potatoes or 2 lbs russet potatoes, peeled, cubed

1 cup sweet potato, peeled, diced

1/2 cup rutabaga, peeled, diced

1/2 cup turnip, peeled, diced

1/4 cup heavy cream

1/4 cup milk

1 table spoon unsalted butter

1 pinch ground nutmeg

1 pinch white pepper

1 table spoon kosher salt

How to make Mashed potatoes and root Vegetable

Prepare vegetable, 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 vegetable in a big pot with salt and enough cold water to cover by ½”. Cover pot and bring to a boil over high heat. Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 minutes. Drain vegetables then return them to thee pot. 

To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly 1- 2 minutes. Stir them constantly to prevent scorching. Mash vegetablesusing 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.