• Root Vegetable Puree

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Seasonal Vegetable Mash

By Andrew Zimmern

This holiday season, switch up your typical mashed potato side dish with this flavorful, rich root vegetable puree.

Root Vegetable Puree

  • Servings: 8
  • Total: 45 minutes

Ingredients

  • 2 pounds russet potatoes
  • 1 pound rutabaga
  • 1 pound carrots
  • 1  1/2 sticks butter, softened
  • 1/2 cup cream, or more to taste
  • Salt
  • Pepper

Instructions

Peel the potatoes and vegetables. Cut the potatoes into quarters. Cut the carrots into 1 inch lengths. Cube the rutabaga into 1/2 inch cubes.

Cook the potatoes and vegetables in separate batches in rapidly boiling salted water for 10 to 15 minutes each, or until tender.

Drain the vegetables and pass through a ricer (or pulse in a food processor). Rice the potatoes and add to the vegetable mix. Season with the butter and cream. Add salt and pepper to taste. Serve.

Photograph by Madeleine Hill.

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