- 2 pounds new potatoes, cut into large chunks
- 1 pound rutabaga, cut into small chunks
- 1 pound turnip, cut into small chunks
- 1 cup milk (antibiotic and hormone free)
- 1 stick (8 tablespoons) butter
- 1 tablespoon chicken base dissolved in 1/2 cup water
- 1 tablespoon granulated garlic
- 1 tablespoon dried rosemary
- 1 teaspoon ground black pepper
- 1 teaspoon dried sage
- 3 cloves garlic, finely diced
Cook's Note: Rutabaga and turnip take longer to cook. In order to make sure they are tender, they must be cut into much smaller pieces.
Put the potatoes, rutabaga and turnips into a large pot with 3 quarts water. Bring to a boil over high heat, reduce to a simmer and cook until tender, about 20 minutes. Strain and return to the pot. Add the milk, butter, chicken base, granulated garlic, rosemary, pepper, sage and fresh garlic and mash with a potato masher until chunky and fully mixed. Adjust the seasoning if necessary.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.