Mashed Rutabaga

1. 1

   Put the rutabaga in a large saucepan and cover by about 2 inches of water.

2. 2

   Season the water generously with salt.

3. 3

   Partially cover the pot and bring the water to a boil over medium-high heat.

4. 4

   Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness.

5. 5

   Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.

6. 6

   Heat the cream in a small saucepan over medium heat.

7. 7

   Drain the rutabagas and potatoes from the water and pass through a food mill.

8. 8

   Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine.

9. 9

   Repeat this with the remaining cream and butter.

10. 10

    Taste to make sure the seasoning is correct.

* Per serving · 4 servings · Values may vary.

No additional tips available.