Root Vegetable Mash

• ½ pound Yukon Cold potatoes peeled and cut into ½-inch cubes
• ½ pound carrots peeled and cut into ½-inch cubes
• 2 pounds parsnips peeled and cut into ½-inch cubes
• 1 cup heavy cream
• 3 cups whole milk
• 1 teaspoon salt
• 1 cinnamon stick
• 2 garlic cloves minced
• 1 yellow onion chopped
• 2 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• ¼ teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper

1. Combine the potatoes, carrots, parsnips, cream, milk, salt, cinnamon stick, garlic, and onion in a large pot over medium heat. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Strain, reserving the cooking liquid.

2. Remove and discard the cinnamon stick. Mash the vegetables with a fork.

3. Melt the butter in a small saucepan over low heat. Cook until the butter becomes a rich golden brown, 5 to 6 minutes. Whisk in the maple syrup an balsamic vinegar. Pour the butter mixture into the mashed vegetables with half the reserved cooking liquid and the nutmeg. Season with salt and pepper.