Stuffed Monster Heads
Mashed Potatoes and Autumn Vegetables
My husband is a purist. He demands that mashed potatoes are sacred and should be served alone with lots of butter. I finally managed to get him to see the light about garlic mashed potatoes and twice baked potatoes. Personally, the more dressed up mashed potatoes are the better. I'll throw (and have thrown) almost anything into mashed potatoes. This is one of my favorite variations, consisting of whatever was on sale at the farmer's market on a sunny fall day. Feel free to omit or substitute any of the ingredients, or change the proportions to taste. I love making this with buttery Yukon Gold potatoes or fun purple potatoes, but use your favorite variety.
1 pound potatoes, peeled and chopped into one inch cubes
1 pound sweet potatoes, peeled and chopped into one inch cubes
4-5 large carrots, peeled and sliced into 1/2 inch slices
3 parsnips, peeled and chopped into one inch cubes
1 rutabega, peeled and chopped into one inch cubes
1 celeriac or celery root, peeled and chopped into one inch cubes
1/3 cup heavy cream
6 tablespoons butter
pinch freshly ground nutmeg
Place all of the vegetables in a large pot and cover with water. Bring to a boul and cook for about 20-25 minutes, or until the vegetables are very tender. Drain thoroughly. Return to the pot, or place in a large bowl. Mash the vegetable mixture with a ricer or mixer until smooth. Mix in the remaining ingredients and beat until smooth. Spoon into a serving bowl. Serve hot.
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