Photo: Mash Medley Recipe
Ingredients
- 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
Directions
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.
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By fieldsjt
on February 06, 2012
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A great winter mash that's easy to make, and far more interesting than just potatoes. However, I have to believe there is a typo in the amount of granulated garlic to use. One tablespoon of granulated is equivalent to 12 garlic cloves. Along with the three fresh ones, we're talking virtually 15 garlic cloves! I used the three fresh as called for and one teaspoon of the granulated and it was great. Also, half a cup of milk was plenty. You may want to start with half and then add more as needed.
By mjarvis79
norfolk, VA
on October 02, 2011
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Another delicious dish by chef Nic Renz! A perfect compliment to his unbeatable meatloaf. Also, another reason to enjoy vegetables that I usually shy away from, like rutabaga and turnips.
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