Ingredients

• 2 pounds celery root, (celeriac), peeled (see Tip) and cut into 1-inch pieces
• 1 pound rutabaga, peeled (see Tip) and cut into 1-inch pieces
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 5 cloves garlic, peeled
• 4 tablespoon unsalted butter, divided
• 3/4 cup nonfat buttermilk, (see Tip)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 1/3 cup snipped fresh chives

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Cooking Directions

Step 1

Bring 1 inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming—checking the water level and replenishing as necessary—until the vegetables are fall-apart tender, 20 minutes more.

Step 2

Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.

Step 3

Just before serving, stir in the remaining 2 tablespoons butter and chives.