Country style triple root mash
I love a nice mash. But regular potatoes are boring. Amp up the flavors with a few root vegetables instead of just one. The earthiness of celeriac with the sweetness of the parsnip and texture of potato creates a complex and balanced side dish that will lift up your main course to heights never achieved. Your family and friends will notice the difference.
Once you try this you will never go back to the single mash life. Experiment a little. Try rutebega, radish, beets, carrots, parsley root (my favorite but hard to find), sun chokes, turnip or yucca.
A cylindrical-shaped, plunger style potato ricer is the best tool for this job. You will need a lot of leverage to pass the celeriac and parsnip through for a fluffy and smooth texture. I like the rich flavor of mascarpone and Crème fraîche, but regular supermarket dairy will do just fine. And don’t get any of that low-fat crap.
Serves 4-6 adults as a side dish. 30 minutes to prepare.
1 medium head celeriac, peeled, 1/2″ dice
3 medium parsnips, peeled, 1/2″ dice
2 large white potatoes, peeled, 1/2″ dice
(You want an even amount of each root).
5 large cloves garlic, peeled, whole
1/4 cup sour cream or Crème fraîche
1/4 cup cream cheese or mascarpone
1/4 cup cold unsalted butter, cut up
1/4 cup chives, finely chopped
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
Cylinder style potato ricer
Bring a large pot if salted water up to a rapid boil and add the celeriac and parsnip. Boil for 5 minutes and then add the potatoes and garlic and boil for 5-7 minutes more. Test a piece and keep cooking if not cooked through. Don’t overcook or the vegetabless will take on too much water and get soggy.
When done, pour into a colander and let drain for a few minutes as you return the same pot, empty, to dry on the stove on low. Add a little olive oil to just cover the bottom.
Pass each batch of the vegetables through the ricer first with low pressure, over a scrap bowl, to push out any extra water. Then press vegetables all the way through the ricer over the warm oiled pot on low flame. When all the vegs are in the pot add the sour cream, cream cheese, butter, salt and pepper. Fold everything together with a wooden spoon, don’t mix hard or wisk, this can make the mash gummy. Taste and adjust seasoning if necessary. Heat everything through and serve hot with fresh clipped chives on top. (Keep warm, on low, and tightly covered if made ahead of serving).
This complex mash goes great with beef, grilled fish and poultry. To make this recipe vegan, substitute the dairy with olive oil, tofu based sour cream and cream cheese.