(recipe, Mitchell Davis)
A combination of root vegetables gives this wintry side dish a deep flavor and a beautiful color. I prefer the texture when the whole thing is passed through a food mill, but if all you've got is a masher, use that instead. Do not use a food processor, which produces a gummy mess.
ADVANCE PREP: The vegetables can be peeled and cut in advance. Only the potatoes need to be submerged in cold water until cooking. Once made, the mash will keep warm, covered in a pot near the stove, for about 30 minutes. LEFTOVERS: The mash will keep for about two weeks in the fridge. It can also be frozen for up to a month. To reheat, I find the microwave works best. Leftovers are good as a binding for croquettes or a filling for a savory potato pie. VARIATION Root Vegetable Puree Baked with Cheese For a delicious dish, and a good way to use up leftovers, layer the chilled winter mash in a baking dish with Cream Sauce (page 404) and a combination of shredded Cheddar and Swiss cheeses. End with a layer of cheese, sprinkle with paprika, and bake in a 375-degrees oven for 35 to 40 minutes or until the mash is heated through and the cheese has browned.