This rich mash is more than just a vehicle for gravy. It's a subtly sweet blend of parsnip, celery root and two kinds of potato, plus plenty of butter, sour cream and nutmeg.

Source: Midwest Living

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Recipe Summary test

hands-on:
30 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6-quart pot, bring 4 quarts water and 1 tablespoon salt to boiling. Add celery root and parsnips. Return to boiling; reduce heat. Cook, uncovered, for 10 minutes. Add potatoes. Return to boiling; reduce heat and cook until potatoes and root vegetables are tender, 13 to 15 minutes more. Drain vegetables and return to pot. Set over low heat; toss vegetables to dry slightly.

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  • While root vegetables and potato are cooking, heat milk and butter in small saucepan until butter melts; set aside.

  • Using a potato masher or food mill, mash potatoes and root vegetables until quite smooth. (A few lumps will likely remain.) Add milk mixture to potatoes; stir to combine. Stir in sour cream, kosher salt, pepper, nutmeg and additional milk as needed for desired consistency.

Nutrition Facts

245 calories; fat 10g; cholesterol 27mg; saturated fat 6g; carbohydrates 36g; mono fat 3g; poly fat 1g; insoluble fiber 6g; sugars 6g; protein 5g; vitamin a 291.8IU; vitamin c 29.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.1mg; vitamin b6 0.5mg; folate 57.2mcg; vitamin b12 0.1mcg; sodium 616mg; potassium 909mg; calcium 97mg; iron 1.5mg.
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