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Autumn Root Vegetable Smash

Autumn Root Vegetable Smash

Richard Dingle, Executive Chef at Hershey Lodge

1 1/2 redskin or yukon gold potatoes
1/2 cup diced sweet potato or yam
1/2 cup diced rutabaga
1/4 cup chopped chives or scallions
1/2 cup dried cranberries
1/2 cup sour cream
3 ounces butter
Salt and pepper, to taste



Cut and boil potatoes in lightly salted water until very tender. Drain and let steam dry the potatoes. In separate pan, cook diced rutabaga and sweet potatoes until fork tender. Do not over cook.

Place the potatoes, and your choice of the amount of sour cream and butter in a bowl and smash. (Chef's note: "I prefer to leave this chunky rather than a whipped potato.") Add the rutabagas, sweet potatoes, chives, and dried cranberries and fold into smashed potatoes. Salt and pepper to taste.

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