Garlic Mashed Potatoes
Cut off tops of two garlic bulbs and place on foil. Drizzle with olive oil, wrap with foil, and roast 35 to 40 minutes at 400°F. Remove cloves; mash. Prepare potatoes as directed, except mash or beat in roasted garlic and 4 oz. cream cheese (cut into small cubes) with the butter. Stir in warm milk, 1/3 cup chopped green onions and, if desired, 1/3 cup roasted red peppers, drained and chopped.
Celery Root Puree
In a large saucepan combine 3 lb. celery root, peeled and cut into 1/2-inch cubes, 4 garlic cloves, and 2 tsp. kosher salt. Add enough water to cover. Bring to boiling. Reduce heat; simmer, covered, 12 to 15 minutes or until tender; drain. Puree mixture with 1 cup cream and 1/2 cup butter in a food processor until smooth. Season to taste.
Mashed Cauliflower
In a large covered saucepan steam 4 cups cauliflower florets in a steamer basket over a small amount of boiling water 4 minutes or until fork-tender. Transfer cauliflower to the bowl of a food processor. Add 1/4 cup sour cream, 2 Tbsp. olive oil, and 1/2 tsp. kosher salt. Cover and process until smooth. Season to taste.
