If you are looking to elevate your usual mashed potatoes, this cozy and flavorful twist is one you will come back to again and again. This mashed root vegetable blend combines Yukon Gold potatoes with earthy celery root and slightly sweet rutabaga for a dish that feels rustic, hearty, and just a little unexpected. Finished with creamy buttermilk, mellow garlic, and fresh chives, it is the kind of side dish that quietly steals the spotlight at the table.
Finished with creamy buttermilk, mellow garlic, and fresh chives, it is the kind of side dish that quietly steals the spotlight at the table.
Why You’ll Love This Recipe
- This mashed root vegetable recipe brings together simple ingredients in a way that feels special without being complicated.
- The mix of vegetables adds depth and balance, while the buttermilk gives it a gentle tang that keeps it from feeling too heavy.
- It is a great alternative to traditional mashed potatoes and pairs beautifully with everything from weeknight dinners to holiday meals.
- The texture is creamy with just enough body to feel rustic and homemade.
Ingredients
- Celery root, peeled and cut into pieces
- Rutabaga, peeled and cut into pieces
- Yukon Gold potatoes, peeled and cut into pieces
- Garlic cloves
- Unsalted butter
- Nonfat buttermilk
- Salt
- Freshly ground black pepper
- Ground nutmeg
- Fresh chives, snipped
How It Comes Together
- Start by bringing a small amount of water to a gentle simmer in a large pot or Dutch oven. Place the celery root, rutabaga, and potatoes into a steamer basket set over the simmering water. Cover and let them steam until they begin to soften.
- Add the garlic cloves and continue steaming until all of the vegetables are very tender and easily pierced with a fork. This step allows the garlic to soften and mellow, blending seamlessly into the mash.
- Once tender, transfer the vegetables back to the pot and discard any remaining liquid. Add part of the butter and begin mashing until you reach a chunky smooth consistency.
- Slowly stir in the buttermilk along with the salt, pepper, and nutmeg. Continue mixing until everything is creamy and well combined.
- Just before serving, stir in the remaining butter and fresh chives for a final layer of flavor and a fresh finish.
Tips for Success
- Cut all of the vegetables into similar sized pieces so they cook evenly
- Steam rather than boil to keep the flavor concentrated and prevent excess water
- Mash while the vegetables are still warm for the smoothest texture
- Add the buttermilk gradually so you can control the consistency
- Taste and adjust seasoning at the end to bring everything into balance
Serving Ideas
- Serve this mashed root vegetable dish alongside roasted chicken, braised beef, or pork tenderloin for a comforting meal
- It works beautifully as a holiday side dish in place of traditional mashed potatoes
- Pair it with roasted vegetables or a simple green salad for a cozy, balanced plate
Tips for Entertaining
- This dish is perfect for gatherings because it can be made ahead and gently reheated before serving.
- Prepare the mash earlier in the day and store it covered in the refrigerator. When ready to serve, warm it over low heat, stirring occasionally and adding a splash of buttermilk if needed to loosen it up.
- Serve in a wide, shallow bowl and finish with an extra sprinkle of chives for a fresh, inviting presentation.
- The combination of flavors feels thoughtful and a little unexpected, which always makes it a great conversation piece at the table.
Mashed Roots with Buttermilk & Chives
Ingredients
- 2 pounds celery root, peeled and cut into 1 inch pieces
- 1 pound rutabaga, peeled and cut into 1 inch pieces
- 1 pound Yukon Gold potatoes, peeled and cut into 1 inch pieces
- 5 cloves garlic, peeled
- 4 tablespoons unsalted butter, divided
- ¾ cup nonfat buttermilk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- ⅓ cup fresh chives, snipped
Instructions
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Bring 1 inch of water to a simmer in a large pot or Dutch oven.
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Place celery root, rutabaga, and potatoes in a steamer basket over the water.
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Cover and steam over medium low heat for 20 minutes.
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Add garlic and continue steaming until all vegetables are very tender, about 20 minutes more.
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Remove the vegetables and return them to the pot, discarding any remaining liquid.
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Add 2 tablespoons butter and mash until chunky smooth.
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Gradually stir in buttermilk, salt, pepper, and nutmeg until creamy.
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Just before serving, stir in the remaining 2 tablespoons butter and fresh chives.
