Mix and Match Potatoes

(from castro15’s recipe box)

Sweet potatoes+vegetable broth+chipotles in adobo
Celeriac+chicken broth+fresh herbs
Russets+buttermilk+roasted garlic
Rutabaga+whole milk+bacon
Parsnips+alternate milk+olive tapenade

Categories: Sides


  • 1 1/2 lbs. root vegetables:
  • sweet potatoes
  • parsnips
  • russet potatoes
  • celeriac
  • rutabaga
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp kosher salt
  • 1/2 cup warmed liquid:
  • milk
  • buttermilk
  • chicken broth
  • vegetable broth
  • Unsweetened alternate milk
  • 3 tbsp. flavor booster:
  • crispy bacon
  • roasted garlic
  • chipotle peppers in adobo
  • chopped fresh herbs
  • olive tapenade


  1. Peel and cut root vegetables into 1-inch pieces.

  2. Use a steamer basket in a large pot of boiling water to steam the vegetables until fork tender.

  3. Pick a tool—ricer, food processor or masher.

  4. Use a wooden spoon to stir in butter, salt and warm liquid.

  5. For the finish, stir in flavor booster.

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