Roasted Garlic–Root Vegetable Mash

Name: Roasted Garlic–Root Vegetable Mash
Prep time: 25 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 head garlic; 2 tbsp. vegetable oil; 2 1/2 lb. Yukon gold potatoes; 1 1/2 lb. sweet potatoes; 2 lb. rutabagas; 1 1/4 c. whole milk; 4 tbsp. butter; 1/2 c. lower-sodium chicken broth; salt; pepper; 3/4 c. plain bread crumbs; 1/2 c. Grated Pecorino Romano cheese; 6 large fresh sage leaves; 1/2 tsp. fresh thyme leaves

Published: Nov 2, 2011

Yields:

Prep Time:

25 mins

Total Time:

1 hr 30 mins

Cal/Serv:

245

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Hearty mashed potatoes get a lift and a little sweetness when combined with slow-roasted garlic, sweet potatoes, and rutabaga.

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Ingredients

1
head garlic
2 Tbsp.
vegetable oil
2 1/2 lb.
Yukon gold potatoes
1 1/2 lb.
sweet potatoes
2 lb.
rutabagas
1 1/4 cups
whole milk
4 Tbsp.
butter
1/2 cup
lower-sodium chicken broth
salt
pepper
3/4 cup
plain bread crumbs
1/2 cup
Grated Pecorino Romano cheese
6
large fresh sage leaves
1/2 tsp.
fresh thyme leaves

Directions

1. Step 1Preheat oven to 400 degrees F. On sheet of foil, drizzle garlic with 1 tablespoon oil. Wrap tightly; roast 40 to 50 minutes or until soft.
2. Step 2Meanwhile, peel all potatoes and rutabagas; cut into 1 1/2-inch chunks.
3. Step 3In 8-quart saucepot, place Yukon gold potatoes, rutabagas, and enough water to cover by 2 inches. Cover; heat to boiling on high. Reduce heat; add sweet potatoes. Simmer uncovered 20 minutes or until vegetables are very tender. Drain; return to pot.
4. Step 4Remove and discard garlic skins from cloves. To vegetables, add garlic, milk, 3 tablespoons butter, broth, 1 teaspoon salt, and 1/2 teaspoon pepper. Mash until smooth. Transfer to 3-quart baking dish. (Can refrigerate, covered, up to overnight; bake in 400 degrees F oven for 15 minutes or until warm before continuing.)
5. Step 5In bowl, combine crumbs, Pecorino, sage, thyme, and remaining oil and butter. Sprinkle over mash. Bake 15 to 20 minutes or until top is golden brown.