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    Root Vegetable Mash with Sour Cream and Spices Recipe

    (serves 12)

    1 lb celery root, cut into 1-inch pieces
    1 lb rutabaga, peeled and cut into 1-inch pieces
    1 lb Yukon Gold potatoes, cut into 1-inch pieces
    1 lb parsnips, peeled and cut into 1-inch pieces
    ½ cup garlic cloves, peeled
    6 Tbl butter
    3/4 cup buttermilk
    ¼ cup powdered milk
    ½ cup sour cream
    3 Tbl kosher salt
    1 tsp ground black pepper
    1 tsp ground nutmeg
    ½ tsp allspice
    1/8 cup fresh marjoram, chopped
    2 Tbl lemon zest, very fine

    Directions

    1. Place all the root vegetables, garlic and 1 Tbl of kosher salt into a large pot or Dutch oven. Fill with cold water, enough to cover vegetables by 1-2 inches.
    2. Bring the water to a simmer and allow the vegetable to cook 20-30 minutes until they are fork tender.
    3. Drain the vegetable in the sink. Allow them to sit for about 10 minutes to let excess moisture evaporate.
    4. Place the vegetables back into the pot. Turn the heat to low.
    5. Add the butter, buttermilk, powdered milk, sour cream, salt, pepper and spices.
    6. With a potato masher or hand blender, mash the vegetables to desired consistency. Re-season as needed. (You may add more buttermilk or sour cream if you like them softer.)
    7. Fold in the marjoram and lemon zest just before serving.

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