Ingredients
Scale
- 5 russet potatoes
- 2 parsnips
- 1 turnip
- 1 small rutabaga
- 4 carrots
- 2 sweet potatoes
- 1 head roasted garlic
- 2 Tbsp butter
- 2 Tbsp heavy cream
- Freshly grated nutmeg
- Salt & Pepper
Instructions
- Peel and dice all the vegetables, and boil until tender. (Since potatoes and sweet potatoes take longer to cook than carrots, parsnips, turnips, and rutabaga, you can cut them in larger chunks.)
- Drain off the extra liquid, then mash slightly.
- Add the cream and butter, and the roasted garlic. To avoid over-mashing the vegetables, stir in the freshly grated nutmeg (be generous!), salt, and pepper.
