Prepare:
2 lb. Yukon gold or russet potatoes, peeled, cubed
1 cup sweet potato (yellow variety), peeled, diced
1/2 cup rutabaga, peeled, diced
1/2 cup turnip, peeled, diced
Warm:
1/4 cup heavy cream
1/4 cup milk
1 T. unsalted butter
Pinch ground nutmeg
Pinch ground white pepper
Cook Vegetables in:
1 T. kosher salt
Cold water to cover
Mash; Stir in Milk Mixture.
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Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
Cook vegetables in a large pot with salt and enough cold water to cover by 1/2''. Cover pot and bring to a boil over high heat. Reduce heat and simmer until vegetables are soft, but not falling apart, about 10-12 minutes.
Drain vegetables then return them to the pot. To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1-2 minutes. Stir them constantly to prevent scorching.
Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher. Once mashed, gradually stir in the warm milk mixture until desired consistency is reached. Taste for seasoning and serve hot.
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