Holiday Root Mash ~ Slow Roasted Garlic, Sweet Potatoes & Rutabagas with a Sage Crumb Topping

When was the last time you met a dish of mashed tubers that could stop you in your tracks?

Well, I'm about to introduce you to one that  might do just that!

Using floury potatoes and the sweetness of sweet potatoes, here's one that also features the ever neglected rutabaga that goes by several alias - swedes, swedish turnips or as pronounced, rotaa-baagay in Swedish.

It does wonders for what could very well be 'blah' by giving a complex undertone and a hint of pungency. The real star however is the slow roasted garlic smeared into the mash followed by the most wonderful crumby topping of fresh bread crumbs, Pecorino Romano cheese, fresh sage and thyme.

To this already spectacular mix throw in some half and half and butter and now we've really got something to howl about!

So with the Holidays here, I urge you to make room for this lovely at your table.

Gather the ingredients, 1 head(s) garlic, sliced in half horizontally, 1 tbs olive oil, 1-1/2 lb Yukon gold potatoes, 1 large sweet potato, 1/2 lb rutabaga (1/2 large), 1/2 cup half & half, 1/4 to 1/3 cup low-sodium chicken broth, 2 tbs light brown sugar, 1-1/4 tsp salt & 1/2 tsp ground black pepper

Sage Crumb topping: 3/4 cup plain bread crumbs (freshly made from stale french bread), 1/2 cup grated Pecorino Romano cheese, 6 large fresh sage leaves, finely chopped, 1 tsp fresh thyme leaves, 2 tbs butter, melted & 1 tbs olive oil Preheat the oven to 400 deg F

Garlic: Slice the top 1/4 inch off. Place on a piece of foil. Drizzle olive oil. Close foil tightly surrounding the garlic. Roast in the hot oven for 40 minutes until soft. Open foil and cool.

Root vegetables: Peel, discard the skin. Cut into large 1-1/2 inch chunks. Keep the sweet potatoes separate.

Bread crumbs - Place large chunks of 1 day old stale bread in the food processor. Process to crumbs.  Mixture will be fluffly and flaky not the 'dusty' texture of commercially available bread crumbs.

• In a large saucepot, place Yukon gold potatoes & rutabagas, and enough water to cover about an inch. Bring to boil on medium-high heat. Cover and cook for 15-20 minutes till the vegetables are very soft.
• Add the sweet potatoes. Cover and cook for about 15 minutes or until vegetables are very tender. Drain and sieve away the water.

Preheat the oven again at 400 deg F

• Return the cooked vegetables to the pot. Squeeze the garlic from skins directly into the pot.
• To vegetables, half and half, 2 tbs butter, chicken broth,light brown sugar, salt, and ground black pepper. Mash first with a fork to break down chunks. Finish mashing with a masher until smooth.
• Transfer to a baking dish. Spread out to form an even layer.
• Good to know: You can bake the mash in one large baking dish or divide into indiviual ramekins if you prefer.
• Make Ahead tips: At this point you can refrigerate, covered, up to overnight.

Next day 40 minutes before serving: 

Crumb Topping:

 Sage: Separate leaves from the stems and finely cho. Do not chop the herbs in advance since the oxidation with occur and the herbs will turn a 'rust' brown discoloration.

Thyme: Separate leaves from the stems and crush with fingers

Butter: Melt butter in a microwave safe bowl for 30 seconds.

To the bowl with the butter, add the fresh breadcrumbs,  chopped sage, thyme, and oil. Stir with a spoon to combine. Add cheese and stir again. 

Sprinkle all over the mashed vegetables evenly. Bake for about 25-30 minutes or until top is gorgeous golden brown.

Sublimely delicous mashed potatoes loaded with garlicky flavor and slightly pungent rutabagas, this is mash that has grown-up written all over it but will be loved by kids as well. Fresh bread crumbs, herbs and cheese truly finish the dish with pizzazz. So forego the same ole' mashed potatoes for something with a little swing!  

Recipe for

Holiday Root Mash

Adapted slightly from recipe in Good Housekeeping Magazine

Preparation time - 10 minutes

Cooking time – approx. 40 minutes

Baking time -  30 minutes

Serves 4-6 

Shopping list

1 head(s) garlic, sliced in half horizontally (omit if you don't love garlic)

1 tbs olive oil

1-1/2 lb Yukon gold potatoes

1 large sweet potato 1/2 lb rutabaga (1/2 large)

1/2 cup half & half 1/4 to 1/3 cup low-sodium chicken broth 2 tbs light brown sugar 1-1/4 tsp salt 1/2 tsp ground black pepper Sage Crumb topping:

3/4 cup plain bread crumbs (preferably freshly made from stale french bread)

1/2 cup grated Pecorino Romano cheese
6 large fresh sage leaves, finely chopped
1 tsp fresh thyme leaves

2 tbs butter, melted

1 tbs olive oil

Preparation: Preheat the oven to 400 deg F

Garlic: Slice the top 1/4 inch off. Place on a piece of foil. Drizzle olive oil. Close foil tightly surrounding the garlic. Roast in the hot oven for 40 minutes until soft. Open foil and cool.

Root vegetables: Peel, discard the skin. Cut into large 1-1/2 inch chunks. Keep the sweet potatoes separate.

 Method:

In a large saucepot, place Yukon gold potatoes & rutabagas, and enough water to cover about an inch. Bring to boil on medium-high heat. Cover and cook for 15-20 minutes till the vegetables are very soft. Add the sweet potatoes. Cover and cook for about 15 minutes or until vegetables are very tender. Drain and sieve away the water. Preheat the oven again at 400 deg F
Return the cooked vegetables to the pot. Squeeze the garlic from skins directly into the pot. To vegetables, half and half, 2 tbs butter, chicken broth,light brown sugar, salt, and ground black pepper. Mash first with a fork to break down chunks. Finish mashing with a masher until smooth. Transfer to a baking dish. Spread out to form an even layer.
Make Ahead tips: At this point you can refrigerate, covered, up to overnight. Next day 40 minutes before serving:  Topping:

 Sage: Separate leaves from the stems and finely chop

Thyme: Separate leaves from the stems and crush with fingers

Butter: Melt butter in a microwave safe bowl for 30 seconds.

To the bowl with the butter, add the fresh breadcrumbs,  chopped sage, thyme, and oil. Stir with a spoon to combine. Add cheese and stir again. 

Sprinkle all over the mashed vegetables evenly. Bake for about 25-30 minutes or until top is gorgeous golden brown.

Enjoy!