Root Mash

[Pherr the Dorf]

made this the other night for a friends birthday party (she turned 25 and we had 2 magnums of 80 cabs and a pair of 95 cabs as well), was enough for the dozen or so people there. Served it with grilled new york strips, grilled red bell peppers and green onions, and topped with balsamic vinegar (aged stuff)

4# white potatoes
1.5 # carrots
1.5 # celery root
1 # rutabegas
1 # parsnips
1 # turnips
1 # boiler onions
2 sticks butter (1/2 #)
1 pt cream

Peel all the veggies cept the taters, cut to a similar size, throw in pot of salted water, slightly overboil the taters, drain and use an old school masher (you want that course rustic texture with this) and add butter and cream, season to taste. This is deep earthy flavors at their best, freakin yum!