Sour Mash Mash

By • September 29, 2011 • 56 Comments



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
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! - BeviBevi

Serves 4

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve with something you love to people you love. Cheers!
Jump to Comments (56)

Comments (56) Questions (0)

Default-small
Default-small
Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Bevi, thank you for such a kind review. I am delighted you broke out the seriously good stuff. And I'm honored to be at your Thanksgiving table!

Cakes

almost 3 years ago Bevi

The honor is going to be ours. That's a seriously good dish and well worth the good stuff ;-)

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Bevi, you don't let grass grow under your feet! Your photo is SO much better than mine. It's beautiful, and thank you profoundly for sharing it!

Cakes

almost 3 years ago Bevi

Oh my pleasure! This dish was such a hit! You'll read all about it soon!

Default-small

almost 3 years ago GiGi26

I just read your recipe to my husband (who deems himself quite the Bourbon connoisseur) his remark......."Roots and Bourbon.......lets go for it!!" Which we will certainly do this weekend!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, I hope you enjoy it . . . and it sounds like you've got access to some seriously good stuff.

Default-small

almost 3 years ago GiGi26

If not it will give him a reason to go find a new one!! :-)

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL! Please let us know which you use!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This reminds me of an interview I read with the famously reclusive Eudora Welty. The interviewer, whose name of course I can't recall, described her finally warming to him and bringing out a bottle of bourbon "so aged that the label bore only a number."

Cakes

almost 3 years ago Bevi

I totally missed this while away from the homestead. I'm in.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL! Welcome home!

2007-09-11e-s4

almost 3 years ago WileyP

Bourbon in mashed root veggies? Oh, hell - why not! It works well in ice cream and cheesecakes, in stews and casseroles, not to mention on the rocks with a splash of water. Sis can pick up some rutabagas and turnips next time she goes to the big city and we'll give this one a try!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Those big city roots are a good as any. Pour a splash on the rocks while they cook, and I hope you enjoy it.

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Boulange, your comment totally reminded me of Justin Wilson! I used to watch his show when I was in high school, and actually had his cook book. I gar-on-tee! He was always taking a nip from the wine or whatever he was using to cook!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, what a great story! Sort of like My Drunk Kitchen with a little more restraint?

Me

almost 3 years ago TheWimpyVegetarian

I missed this one with my busy week! I love it!! Definitely going on the fall menu!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I had a heck of a week, too. Good thing this comes together so fast.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'd love to know how you use it.

Birthday_2012

almost 3 years ago luvcookbooks

Meg is a trusted home cook.

thanksgiving menu inspiration, thanks!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you!

Summer_2010_1048

almost 3 years ago Midge

You win for best-named dishes all around!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL!!!!!!! I am seriously laughing hard OUT LOUD!!!

New_years_kitchen_hlc_only

almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Actually, the headnote's pretty good, too. ;o)

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you AJ!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I had an email from thirschfeld suggesting a little vanilla bean here. Now that's genius.

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

OOOO, that would be good!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Genius! You are awesome, boulangere.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL!

Nog

almost 3 years ago Niknud

I firmly believe that bourbon should be put in as many dishes (and glasses) as possible! Rock on!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL! Tap your inner rock star.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Great way to describe it, b... "zinging" the recipe up and letting it party like a Rock Star!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Sometimes the words just write themselves.

Img_1958

almost 3 years ago gingerroot

Love this! Bourbon makes everything better.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks, gingerroot.

Me

almost 3 years ago wssmom

Bourbon!! YAY!!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Why am I not surprised you signed in here? YAY!!!!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Seriously, the deep flavor it adds as a counterpart to the spicy notes is sooooooo good.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am going to make this this weekend after my trip to the farmers market, it just sounds so delicious!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

"Side" my **s. I just finished a plateful FOR dinner.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

LOL! I'm with you on that, its a meal for me too

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

The pleasures of cooking and eating for one cannot be overrated.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Amen to that!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Many, many, many years ago I was given as a gift a cookbook The Art of Cooking for Two. I'm seriously considering compiling one titled The Art of Cooking for One.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I would love it. Cooking for one can be difficult and adapting recipes so you don't have so many leftovers can be tricky, Sign me up for a copy.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm actually in the throes of organizing a blog, and I think it's going to be oriented around that concept.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Fabulous idea, I love it what a brilliant concept.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks. Would you be willing to be a guinea pig to try out some ideas and recipes?

Me

almost 3 years ago TheWimpyVegetarian

This is a great idea, b! I lived alone for exactly 30 years before my now-husband and I moved in together. I loved to cook and experimented with things all the time, and the biggest challenge I had was rebalancing a recipe to feed just me that was designed to feed a family of 4 or more. A side of it could be entertaining when it's just you doing everything. Probably easy for you with your talents, but it can be a real struggle I found. Very fun, but a struggle nonetheless.

Me

almost 3 years ago TheWimpyVegetarian

I want to add, that cooking just for myself and having a quiet meal with my thoughts or a newspaper were some of my favorite times of the day.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Make no mistake, when I first moved here from CA, and was totally alone for the first time in a long time, it was no simple feat to create a dinner for one every night, or even to find a reason to do so. But after a while, as life settled down a bit, the question of what to make for dinner became a high point of the day, not the oh s***, what am I gonna do for dinner. But I finally evolved to the point that I began to look forward to feeding all the animals first, then settling down to dinner and a good book.

Me

almost 3 years ago TheWimpyVegetarian

It sounds like you've developed a very nice rhythm for life :-)

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's a work in progress . . . ; )

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

And Suzanne, warm congratulations to you and your "now" husband. Happy cooking!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yum! I really love this. The bourbon, buttermilk, butter and can't forget the veggies. Wow!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love the process of idea to reality with food. This one was simple fun.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

So would you be willing to be a lab rat and test recipes and ideas?