If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Inspired by food52's latest and Tom Hirschfeld and his sipping tree. . . .
The natural spiciness of rutabagas and turnips is tempered a bit by the common russet potato and some soft butter. Then they’re all zinged up with some buttermilk and a kiss of good bourbon. Don't be stingy. We're talking root vegetables partying like rock stars here, so use the good stuff. - boulangere
Food52 Review: My husband said, "This is good. Can it be on the Thanksgiving menu?" I pressed him for more information and he said: "Great texture, great taste, and I love the bourbon." Using one of each root to make the recipe for two people, I still used the minimum amount of butter and buttermilk the recipe called for -- and added more butter for a silky finish. I also poured almost 2 ounces of the good stuff, from a bottle of 1996 Maker's Mark, into the mash. The bourbon and buttermilk complement each other well and the mash pairs wonderfully with fowl. Yet another plus is that it’s so easy to make; only one pot plus a colander to drain the roots after cooking. Thanks for a lovely recipe, boulangere, it has won a place at our Thanksgiving table! - Bevi —Bevi
- 2 rutabagas, peeled, 1” cubes
- 2 turnips, peeled, 1” cubes
- 2 russet potatoes, peeled, 1” cubes
- 2-4 ounces butter
- 4-8 ounces buttermilk
- 1-2 ounces good bourbon, or more
- Sea or kosher salt and pepper to taste
- Place cubed rutabagas and turnips in a stainless steel pot and fill with cold water to cover, leaving enough water to add the cubed potatoes after a few minutes. Add a couple of teaspoons of salt. The first two vegetables are much more dense than the potato. Bring to a boil, then reduce heat to medium-high. Cook for 10 minutes, then add the cubed potatoes. Cook for about 10-15 minutes more, until all can be very easily pierced with a paring knife.
- Set a colander in the sink and drain the vegetables. Return them to the pot. Add as much butter as you’re comfortable with, then add a couple of ounces more. It’s going to make the texture really silky, and the flavor will be oh so good. Relax. January's resolutions will be here soon enough. Using a hand masher, mash up the vegetables and mash in the butter. Don’t go for perfectly smooth. Some lumps of texture are nice.
- Add 4 ounces of buttermilk and an ounce of the good stuff. Stir to blend well. Taste. Season with some salt and pepper and taste again. Decide if they need to be a bit softer with some more buttermilk or a bit smoother with some more bourbon.
- Serve with something you love to people you love. Cheers!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Root Vegetable Side
A Grain of Truth
When to switch up salts
The truth about salt swaps.
Our recent favorite recipes.
It's time to travel.
Meet the cake stand extraordinaries
Put cake on a pedestal.