Wednesday, December 28, 2011

Recipe: Mashed Root Medley

Notes:  We always used to have Mashed Potatoes (and sometimes Mashed Rutabaga) with our Turkey Dinners. Over time we have switched to a Mashed Root Medley, which we absolutely love.  It is tasty and ever so pretty. Carrots and Chives give it a confetti look. Potatoes are the base, representing the greatest amount but probably no more than half the volume.  Any favorite relatively bland edible Root would be good.  Amounts can be adjusted based on tastes.

Potatoes (preferably Red, skins on, cut in chunks)
Parsnips (cut in chunks)
(Optional) Rutabaga (did not use)
Carrots, shredded
Garlic (cut in small chunks)
Onion (chopped)
Fresh cut Chives (chopped)
Whole Milk

Simmer Potatoes, Parsnips, Rutabaga, Carrots, Garlic, Onion until tender.  Mash by hand or whip in mixer.  Add just enough Whole Milk and Butter for a softer consistency.  Stir in Chives.  Put in bowl to serve.  Richard always stuffs a chunk of Butter into the top, making it look like a mini-volcano.  Serve.

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