Recipe: Winter Mash

Serves 8 to 10

- 3 medium sweet potatoes, peeled and cut into 2-inch chunks

- 2 to 3 medium all-purpose white potatoes such as Yukon Gold, peeled and cut into 2-inch chunks

- 1 medium celery root or large rutabaga (about 1 pound), peeled and cut into 1-½-inch chunks

- 4 medium carrots, peeled and cut into 1-inch chunks

- 1 tablespoon plus 1 teaspoon kosher salt

- 1 small bay leaf

- 1-½ sticks (¾ cup) unsalted butter, cut into smaller pieces

- ¼ cup half-and-half or milk

- ¼ teaspoon fresh ground black pepper

- ¼ teaspoon freshly ground nutmeg

- Optional: 1 cup shredded Gruyere cheese

1. Place sweet potatoes, white potatoes, celery root or rutabaga and carrots into a large pot. Cover with cold water. Add 1 tablespoon salt and the bay leaf; bring to a boil. Reduce heat and simmer unt il vegetables are very tender, about 35 to 40 minutes. Drain, removing the bay leaf.

2. Pass vegetables through a food mill or mash well by hand, adding butter and half-and-half. Season with remaining salt (or to taste), pepper and nutmeg.

3. The mash can be served right away. Or spoon into a casserole dish and spread Gruyere on top. Put into a preheated 400-degree oven for 15 minutes or until cheese is melted and bubbly.

Data per serving:

Calories 228

Protein 2.34g

Fat 14.72g

Carbohydrates 23.25g

Sodium 478mg

Saturated fat 9.24g

Monounsaturated fat 3.78g

Polyunsaturated fat 0.64g

Cholesterol 38.84mg

From "Kitchen Sense" by Mitchell Davis