Rainbow Mashed Potatoes

By jobustitch

From a Penzey's catalog

Ingredients

• 1 lb. red potatoes, quartered with skin on
• 1/2 rutabaga, peeled and cut into small chunks
• 2 large carrots, peeled and cut into chunks
• 2 oz. (1/4 cup) cream cheese
• 1/4 cup sour cream
• 1/4 cup milk
• 1-2 tsp. Basil, to taste
• 1/2 to 1 tsp. BOUQUET GARNI, to taste

Details

Servings 4

Preparation

Step 1

Boil vegetables until fork tender, 15 minutes or so. Drain the water leaving just a litte to moisten the mash. Add the cream cheese, sour cream, milk, and spices. Mash just to mix the colors, leaving it chunky (not smoothly mashed)