Background: For years we made mashed potatoes in many different ways and used them often for leftovers like the breakfast potato pancakes Grandma Tate would make in her Philly rowhouse kitchen. Over the years since then New Scandinavian cooking has heavily influenced our thinking on food, and particularly the use of root vegetables in side-dishes like this, which are excellent as leftovers, have more flavor than plain potatoes, and go with many types of protein.

Ingredients:

1 large swede (rutabaga) peeled
1/2 celery root peeled
2 parsnips peeled
3 large Yukon gold potatoes peeled
2-3 yellow beets peeled
2 large rosemary sprigs
¼ tsp nutmeg
3 tbsp butter
3 tbsp sour cream
¼ cup half and half
2 tbsp grated horseradish
½ leek finely chopped
Parsley
1 tsp salt
½ tsp pepper

*Any combination of root vegetables can be used based on what’s locally available.

Steps:

  1. In a large pot bring approximately 8 cups of water to a boil (include one tsp of salt, and rosemary sprigs). While the water is heating, peel and slice/chop the root vegetables coarsely and place in the boiling water in this order-swede and celery root first, five minutes later the parsnips and beets, 15 minutes later the potatoes and leek. Allow this to boil covered until the vegetables start to float and are al dente then pull from the heat and drain.
  2. Place the vegetables back in the pot (remove the rosemary sprigs) and add butter, sour cream, half and half, horseradish, salt, pepper, nutmeg and combine with a hand Adjust addition of butter and sour cream to get a firm consistency, check for salt and pepper. Add fresh parsley or sauteed beet greens leaves as garnish when serving.
  3. Leftovers can be placed in a baking dish, covered with panko breadcrumbs, corn meal, grated parmesan and Romano cheese, and Old Bay seasoning, heated in a 350 oven for about 10 minutes, then under a “high” broiler until the top just starts to brown, is great with seafood.