Mashed Roots

Name: Mashed Roots
Ingredients: 6 cups chopped peeled rutabaga (about 2 1/4 pounds); 6 cups coarsely chopped peeled Yukon gold potato (about 1 3/4 pounds); 1 1/2 cups coarsely chopped parsnip (about 1 1/2 pounds); 2 cups whole milk; 4 1/2 tablespoons butter; 2 1/4 teaspoons salt; 1 1/2 teaspoons Dijon mustard; 3/4 teaspoon freshly ground black pepper

8 ingredients

1 steps

Ingredients

6 cups chopped peeled rutabaga (about 2 1/4 pounds)
6 cups coarsely chopped peeled Yukon gold potato (about 1 3/4 pounds)
1 1/2 cups coarsely chopped parsnip (about 1 1/2 pounds)
2 cups whole milk
4 1/2 tablespoons butter
2 1/4 teaspoons salt
1 1/2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper

Directions

1

Place first 3 ingredients in a Dutch oven. Cover with water to 2 inches above vegetables, and bring to a boil. Reduce heat, and simmer for 25 minutes or until rutabaga is very tender; drain. Return pan to heat. Add milk and butter to pan; cook for 1 minute or until thoroughly heated. Add rutabaga mixture to pan; mash with a potato masher to desired consistency. Stir in salt, mustard, and pepper.