Plain old mash potatoes just may be a thing of the past. Nowadays, everything from turnips to kohlrabi end up partnering Idaho's most famous crop; we team the russets with rutabagas and parsnips. While this homey and healthful side dish is a must with lamb shanks, it also goes well with any number of meat dishes.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
Step 2
Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
