Root Vegetable Mash

Name: Root Vegetable Mash
Ingredients: 1 pound russet potatoes (about 2 medium), peeled and chopped; 1 medium celery root (about 1 1/2 pounds), peeled and chopped; 1 large parsnip, peeled, tough core removed, and chopped; 1 bay leaf; Kosher salt; 1 stick salted butter, at room temperature; 1/4 to 1/2 cup milk, warmed; Freshly ground pepper; Freshly grated nutmeg

9 ingredients

8 steps

Ingredients

1 pound russet potatoes (about 2 medium), peeled and chopped
1 medium celery root (about 1 1/2 pounds), peeled and chopped
1 large parsnip, peeled, tough core removed, and chopped
1 bay leaf
Kosher salt
1 stick salted butter, at room temperature
1/4 to 1/2 cup milk, warmed
Freshly ground pepper
Freshly grated nutmeg

Directions

1

Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch.
2

Season generously with salt and bring to a boil.
3

Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
4

Drain the vegetables and discard the bay leaf.
5

Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth.
6

Season with salt and pepper.
7

Transfer to a serving dish and sprinkle with nutmeg.
8

Photograph by Ryan Dausch