Mashed Potatoes, Rutabega and Parsnips
This recipe for mashed veggies is so much more interesting and tasty than ordinary mashed potatoes. Try it at your next holiday cookout!
- 1 medium sized rutabega, peeled
- 2 large parsnips, peeled
- 4 medium sized red potatoes or your favorite mashing potato, no need to peel
- 4 tbs of unsalted butter
- 4 cloves of garlic, minced
- 2 tsp salt
- fresh ground black pepper
- 1/4 to 1/2 cup of milk
Cut the rutabega and the parsnips into 1 inch size pieces. The potatoes cook faster so they should be larger, up to 2 inches. Place all root veggies in a large pot. Cover with cold water that has had a teaspoon of salt added and bring to a boil. Turn the heat down to a simmer, cover and cook for 10 minutes or until done. Test for doneness by piercing with a fork or knife to see if it slides in easily. Meanwhile while the veggies are cooking, place butter in a sauce pan and heat over low until melted. Place garlic in and saute, still over low heat for a minute or two. Turn off the heat and set aside. When done, drain the water from the vegetables. Mash with a potato masher until the veggies are broken up into smaller pieces. Add garlic infused butter, 1/2 teaspoon of salt, pepper, and milk starting with 1/4 cup. Mash a bit more until mixed and taste for seasoning and adjust to your taste.