Sour Mash Mash

• 2 rutabagas, peeled and cut into 1-inch cubes
• 2 turnips, peeled and cut into 1-inch cubes
• Sea or kosher salt and pepper, to taste
• 2 russet potatoes, peeled and cut into 1-inch cubes
• 2 to 4 ounces butter
• 4 to 8 ounces buttermilk
• 1 to 2 ounces good bourbon, or more

1. Place cubed rutabagas and turnips into a stainless steel pot and fill with cold water to cover, leaving enough water to add the cubed potatoes after a few minutes. (The first two vegetables are much more dense than the potato.) Add a couple of teaspoons of salt. Bring to a boil, then reduce heat to medium-high. Cook for 10 minutes, then add the cubed potatoes. Cook for about 10 to 15 minutes more, until all can be very easily pierced with a paring knife or fork.
2. Set a colander in the sink and drain the vegetables. Return them to the pot. Add as much butter as you're comfortable with, then add a couple of ounces more (for a total of 2 to 4 ounces). It's going to make the texture really silky, and the flavor will be oh so good. January's resolutions will be here soon enough. Using a hand masher, mash up the vegetables and mash in the butter. Don't go for perfectly smooth-some lumps of texture are nice.
3. Add 4 ounces of buttermilk and 1 ounce of bourbon. Stir to blend well. Taste. Season with some salt and pepper and taste again. Decide if they need to be a bit softer with some more buttermilk or a bit smoother with some more bourbon.
4. Serve with something you love to people you love. Cheers!

rutabagas, salt, russet potatoes, butter, buttermilk, bourbon

Taken from food52.com/recipes/14626-sour-mash-mash (may not work)