1 tablespoon chicken base dissolved in 1/2 cup water
1 tablespoon granulated garlic
1 tablespoon dried rosemary
1 teaspoon ground black pepper
1 teaspoon dried sage
3 cloves garlic, finely diced
Steps:
Put the potatoes, rutabaga and turnips into a large pot with 3 quarts water. Bring to a boil over high heat, reduce to a simmer and cook until tender, about 20 minutes. Strain and return to the pot. Add the milk, butter, chicken base, granulated garlic, rosemary, pepper, sage and fresh garlic and mash with a potato masher until chunky and fully mixed. Adjust the seasoning if necessary.
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