Mashed Root Vegetables
Switch up your boring mashed potatoes and instead mash every root vegetable you have in your pantry.
Total: 25 minutes
2 pounds carrots, peeled and cut into 1-inch pieces
2 pounds russet potatoes, peeled and cut into 1-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
kosher salt and freshly ground white pepper, to taste
1 cup heavy cream
16 tablespoons unsalted butter
1. Cook carrots and potatoes in salted boiling water until tender, about 20 minutes; drain and pass through a potato ricer back into the pan.
2. Add the cream and butter and stir, mashing and melting the butter. Season with salt and pepper.