This sounds like a weird Thanksgiving party! Lol! In fact, it's a spin on the typical mashed potatoes with some fun ingredients like rutabaga and celery root. I mean, when else would you try these funky root veggies?
1 celery root, peeled and chopped into 1” chunks
1 large rutabaga, peeled and chopped into 1” chunks
4 Yukon gold potatoes (choose organic, if possible, as potatoes are on the Dirty Dozen+ list), peeled and chopped into 1” chunks
2 Tbsp olive oil
2 leeks, end and green ends chopped off, cut lengthwise, thoroughly rinsed and then thinly sliced widthwise
2 cloves of garlic, minced
1/2 cup grass-fed butter, ghee or coconut oil (you may need more for improved creaminess and flavour to your liking)
Sea salt, to tase
Black pepper to taste
Place celery root, rutabaga, and potatoes in a large pot and cover with water. Add a dash of salt, cover and bring to a boil. Once boiling, reduce heat and let simmer until the root vegetables are soft - approximately 20 minutes.
Meanwhile, in a small sauté pan, heat olive oil over medium heat until shimmering. Add leeks and cook until soft. Then add until and cook until just soft, but not burning. Take off the heat and set aside.
Drain the cooked root vegetables, add in the garlic, leeks and butter. Smash until creamy. You can also use a handmixer, or blend in a Vitamix for ultimate creaminess.
Top with additional butter, ghee or coconut oil.