Roasted Garlic Root Vegetable Mash

In putting together my Lamb Supper Club meal, I wanted to make a side dish that was healthy and flavorful but would also compliment the braised lamb shanks. I decided on a tasty root vegetable mash. I decided to use potatoes, sweet potatoes and turnips. But celery root, rutabegas, carrots and parsnips are also tasty possibilities.

For flavor, I roasted some garlic. Combined with the natural flavors of the vegetables, it was a nice compliment to the lamb shanks. I used no butter or cream, instead some skim milk was all it took to get a nice, creamy texture.

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Ingredients:
1 head of garlic
1 tbsp olive oil
1lb red potatoes, scrubbed and cut into 2" chunks
2/3 lb purple topped turnips (approx 2 medium), ends removed and scrubbed and cut into 2" chunks
2/3 lb sweet potatoes (approx 2 medium), scrubbed and cut into 2" chunks
1 cup skim milk
1 tsp herbs de provence
salt and pepper to taste

Step by Step Instructions:
1. Preheat oven to 350
2. Cut the top off the head of garlic, exposing the cloves
3. Drizzle olive oil into garlic heads
4. Roast for 15-20 minutes, until softened
5. Using a small fork, remove each roasted clove from the skin, set aside
6. In a medium sauce pot, bring 2 quarts of water to a boil
7. Add potatoes, turnips and sweet potatoes and boil for 10 minutes, until fork tender
8. Drain
9. Return potatoes to pot, add garlic and milk and mash to desired consistency
10. Season with herbs, salt and pepper
11. Keep warm on low heat until ready to serve