Roasted Garlic Root Vegetable Mash

Roasted Garlic Root Vegetable Mash

This recipe and it's beautiful images are from the Art of Thanksgiving Photoshoot with Campfire Studio. Read More about it here

It's no secret that I am a huge lover of potatoes. Call it the Irish in me, or just call them good. Either way, on Thanksgiving there's really only one dish I couldn't live without and that's mashed potatoes (stuffing being a close second). Kristen and I created a spin on the traditional dish for our Thanksgiving shoot because we wanted to create a very easy, very gourmet meal. The fried thyme and roasted garlic really elevate the seasonal flavors of this dish, but yet still keeps it approachable. Enjoy this one my friends!

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Roasted Garlic Root Vegetable Mash
Roasted garlic and thyme elevate this classic mashed potato dish with a seasonal twist.
  • 3 potatoes
  • 3 small turnips
  • 1 small head cauliflower
  • 15 thyme, destemmed
  • 10 tbsp unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 3 Heads roasted garlic
1. Peel then chop potatoes, turnips, and cauliflower into 2 inch pieces, yielding about 10 cups total. Add vegetables to large pot and fill with water to just cover. Bring to a boil and continue to cook for 10 minutes, or until vegetables slide off of a fork easily when tested. 2. While your vegetables are boiling, in a small pan heat 2 tbsp. butter over medium heat until just melted. Add thyme leaves and cook for about 2-3 minutes, or until aromatic. Remove from heat. 3. Pour boiled vegetables into a colander to drain, and immediately add remaining butter and heavy cream to the warm pot and melt slightly. Add vegetables, thyme with remaining butter, salt and white pepper. Squeeze garlic pods out of each roasted head, and into the mixture. Mash until smooth. 4. Serve Warm
Prep time: Cook time: Total time: Yield: 4-6