Creamy Root Vegetable Puree | Andrew Zimmern
If you're looking for a change from plain mashed potatoes, try this flavorful and simple option by "Family Dinner" host Andrew Zimmern. He loves to serve it with his take on Chicken Marbella and Roasted Cabbage.
Be sure to catch him on Season 2 of "Family Dinner" streaming on discovery+ and the Magnolia app.
- 2 pounds russet potatoes
- 1 pound carrots
- 1 pound rutabaga
- Salt and pepper
- 1 ½ sticks (12 tablespoons) butter, softened
- ½ cup heavy cream, or more to taste
Peel the potatoes, carrots and rutabaga. Cut the potatoes into quarters, the carrots into 1-inch lengths and the rutabaga into ½-inch cubes.
Bring a medium pot of salted water to a rapid boil and cook the potatoes, carrots and rutabaga in separate batches until tender, 10 to 15 minutes each.
Pass the drained carrots and rutabaga through a ricer (or pulse in a food processor) into a large bowl. Rice the potatoes into the same bowl. Stir in the butter and cream and add salt and pepper to taste.