Mashed Potatoes And Root Vegetables

• 2 lbs yukon gold potatoes or 2 lbs russet potatoes, peeled,cubed
• 1 cup sweet potato, peeled,diced (yellow variety)
• 1/2 cup rutabaga, peeled,diced
• 1/2 cup turnip, peeled,diced
• 1/4 cup heavy cream
• 1/4 cup milk
• 1 tablespoon unsalted butter
• 1 pinch ground nutmeg
• 1 pinch white pepper
• 1 tablespoon kosher salt

1. Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
2. Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
3. Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
4. Cover pot and bring to a boil over high heat.
5. Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
6. Drain vegetables then return them to the pot.
7. To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
8. Stir them constantly to prevent scorching.
9. Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
10. Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
11. Taste for seasoning and serve hot.

gold potatoes, sweet potato, heavy cream, milk, unsalted butter, ground nutmeg, white pepper, kosher salt

Taken from www.food.com/recipe/mashed-potatoes-and-root-vegetables-110142 (may not work)