root vegetable mash
enjoy texture and flavor

Yukon Gold is one of the best spuds to use when making mashed potatoes because their flesh is so creamy. This recipe incorporates celery root and parsnips to add an interesting texture and flavor. If you can't find celery root, try rutabaga (peeled) instead.

  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pound Yukon Gold potatoes, unpeeled
  • 1 pound celery root (peel the outer layer until you see white)
  • 1 pound parsnips
  • ½ cup sour cream
  • ½ cup unsalted butter, cut into cubes
  • Sea salt and freshly ground pepper
  1. Bring a large pot of water to the boil. While the water heats, sauté the garlic in the olive oil in a small skillet until soft; set aside.
  2. Cut the potatoes, celery root and parsnips into 1-inch chunks and carefully drop into the boiling water. Cook for 15 to 20 minutes, or until just fork tender. Strain and transfer the cooked vegetables to a large bowl.
  3. Add the garlic, sour cream and the butter cubes to the bowl. Season with salt and pepper. Mash vegetables just until creamy and large chunks are broken up, adding more sour cream or butter if needed.