Name: Mashed Root Vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1/2 lb sweet potatoes, peeled and cubed; 1/2 lb parsnips, peeled and cubed; 1/2 lb celery root, peeled and cubed; 1 lb Idaho potatoes, peeled and cubed; 1 tbsp olive oil; 1/2 tsp salt, to taste; 1/4 tsp freshly ground white pepper; 3 tbsp unsalted butter; 1/2 cup whole milk, warmed

Instructions

Preheat the oven to 400°F (200°C). Toss the sweet potatoes, parsnips, and celery root with olive oil; season with salt and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until golden brown.

Meanwhile, place the Idaho potatoes in a large saucepan and cover with cold salted water. Bring to a boil and cook over medium heat until fork-tender, about 12 to 15 minutes. Drain and return to the pot.

Add the roasted vegetables and butter to the pot with the Idaho potatoes. Stir and mash until the butter melts completely.

Add the warmed milk and stir to combine. Season generously with salt and white pepper. Serve hot.

Instructions