Rutabaga Mash

Makes about 6 servings

• 2 medium rutabagas, peeled
• 2 small russet or idaho potatoes, peeled
• 1/2 medium acorn squash, peeled and seeded
• 1/2 lb cauliflower florets
• 5+ cloves garlic
• 1/3 cup sour cream
• 1 small onion, diced
• 3 green onions, chopped (optional)
• 3 slices bacon, cooked and chopped (optional)
• salt, pepper
• oil

Chop rutabagas, potatoes and squash into 1" cubes.

In a medium saucepot, bring water to a boil. Add rutabagas and garlic, return to a boil. Reduce heat to a simmer and cook for 10 minutes. Add potatoes, return to a boil. Again, reduce to a simmer and cook for 10 minutes. Add cauliflower and cook for an additional 5 - 6 minutes. All veggies should be tender. (Check just like making mashed potatoes with the tip of a knife. If it slides in easily, it's ready.) Drain.

Microwave the squash for 5 minutes. Saute the onion with a bit of salt and pepper in a tablespoon of oil until browned.

Combine cooked rutabaga, garlic, potato and cauliflower mixture with squash and fried onions in a large bowl. Mash together well. Add in green onions and bacon (if using), sour cream, salt and pepper to taste. Serve.

Notes:

1. Like mashed potatoes, this is just as good the next day.