Whipped Root Vegetables

Name: Whipped Root Vegetables
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 to 10 servings
Ingredients: 3/4 pound russet potatoes (1 or 2 medium); 3/4 pound parsnips (about 2 medium); 3/4 pound celery root (about 1 medium); 1/2 pound turnips (about 2 medium); Kosher salt; 10 tablespoons unsalted butter, cut into small pieces

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 8 to 10 servings

"This is a super-flavorful substitute for your standard mashed potatoes."

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 8 to 10 servings

Ingredients

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3/4 pound russet potatoes (1 or 2 medium)

3/4 pound parsnips (about 2 medium)

3/4 pound celery root (about 1 medium)

1/2 pound turnips (about 2 medium)

Kosher salt

10 tablespoons unsalted butter, cut into small pieces

Directions

Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring the water to a boil over high heat, reduce the heat to medium and boil gently until the vegetables are tender, 20 to 30 minutes. (Insert a paring knife into a potato; there should be no resistance.)
Drain the vegetables well and return to the pot. Let the pot sit 5 minutes over low heat to cook off any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add 1 1/2 teaspoons salt, then whip in the butter.