A delightful twist on classic mashed root vegetables, combining a medley of flavors for a comforting side dish.
Peel and chop the rutabaga, sweet potatoes, and carrots into evenly sized pieces.
Cutting the vegetables into similar sizes ensures even cooking.
Place the chopped vegetables in a pot of salted water and bring to a boil. Cook until tender.
Test the vegetables with a fork; they should be soft but not falling apart.
Drain the cooked vegetables in a colander and return them to the pot.
Returning the vegetables to the pot helps remove excess moisture.
Mash the vegetables using a potato masher to your desired consistency.
For a creamier texture, you can use a hand blender.
Mix in the butter and cream, and season with salt and pepper to taste.
Adjust the seasoning gradually, tasting as you go.
Serve the mash warm as a side dish.
Garnish with fresh herbs like parsley or chives for a pop of color.
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