Potato and Root Vegetables Mash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Plain old mash potatoes just may be a thing of the past. Nowadays, everything from turnips to kohlrabi end up partnering Idaho's most famous crop; we team the russets with rutabagas and parsnips. While this homey and healthful side dish is a must with lamb shanks, it also goes well with any number of meat dishes. Ingredients:
3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces |
3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced |
6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces |
3 tablespoons olive oil |
Directions:
1. Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
2. Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
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