Ingredients

2 pounds celery root, (celeriac), peeled (see Tip) and cut into 1-inch pieces 1 pound rutabaga, peeled (see Tip) and cut into 1-inch pieces 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces 5 cloves garlic, peeled 4 tablespoons unsalted butter, divided 3/4 cup nonfat buttermilk, (see Tip) 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon ground nutmeg 1/3 cup snipped fresh chives Bring 1-inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steamingchecking the water level and replenishing as necessaryuntil the vegetables are fall-apart tender, 20 minutes more. Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky smooth. Gradually stir in buttermilk, salt, pepper and nutmeg. Just before serving, stir in the remaining 2 tablespoons butter and chives.

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