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.
Rutabaga and turnip take longer to cook. In order to make sure they are tender, they must be cut into much smaller pieces.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.