Howard's End Master Supreme Mashed Potatoes Plus

These are some of the most requested at Howard's End, causing a full scale riot when taken off the menu (for one day only)!
Although replicated by some of the great chef's around the world such as Joel Robuchon, they are rarely equalled considering the well worn patina and native yeasts in the air, well developed over the past 30 years. Well, enough of this chatter for now.

Ingredients:
Russet potatoes-peeled and quartered
Celery Root-peeled and cut into chunks about 3" square
Parsnips-peeled and cut in 2" pieces of about equal size
Roasted garlic (pureed with a little whole milk or cream)
Heavy whipping cream
Best Unsalted butter you can get
Salt and Pepper

You can vary the proportion of the potatoes to the other root vegetables. I do it from 3/4 to 1/2 potatoes. I boil all the ingredients one by one in the same salted water. I start with the parsnips, then the celery root, and then the potatoes. Can be scooped up with a chinese strainer (at asian stores about 6" in diameter).

The parsnips and celery root can be mashed in the cuisinart (make sure they are boiled to a soft point). But the potatoes should be riced in a ricer, so they don't become glue. Or an old fashioned mashed can be used. You can add some cream and butter to each ingredient being mashed to help the process.

Then I put all the mashed ingredient in my Kitchen Aid mixer and mix gently, adding the roasted garlic puree, more cream, butter, and salt and pepper to taste.

Variation: Can also add grated Parmesan Reggiano cheese to the mix. Also sometimes I have used buttermilk to cut through the richness some.

For a simpler, less layered effect, one could do it just with the potatoes. Or just one of the root vegetable.

Bon Appetit!!