Root Vegetable Mash

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 pound russet potatoes (about 2 medium), peeled and chopped
  • 1 medium celery root (about 1 1/2 pounds), peeled and chopped
  • 1 large parsnip, peeled, tough core removed, and chopped
  • 1 bay leaf
  • Kosher salt
  • 1 stick salted butter, at room temperature
  • 1/4 to 1/2 cup milk, warmed
  • Freshly ground pepper
  • Freshly grated nutmeg
Directions
  • Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.

  • Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes