4 1/2 lbs. root vegetables (celeriac, potatoes, rutabagas, parsnips, carrots, Jerusalem artichokes)
salt and freshly ground black pepper, to taste
Butter Olive Oil
Feel free to use any single vegetable or a mixture of your favorites. Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender. Drain in a colander. Place the vegetables back in the pan and mash with a potato masher. You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with butter olive oil. Once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is important).
*Tested in Fall Root Vegetable Cooking Class
Note: May also use yams/sweet potatoes, turnips and fingerlings in this recipe.