Mashed Rutabaga and Yukon Gold Potatoes

1. 1

   Toss the rutabagas into a large pot and cover generously with water.

2. 2

   Season the water generously with salt.

3. 3

   Bring the water to a boil, reduce to a simmer and simmer for 45 minutes.

4. 4

   Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.

5. 5

   Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.

6. 6

   In a small saucepot, bring the cream to a boil and turn off.

7. 7

   Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture.

8. 8

   Continue this until all the butter and cream are incorporated.

9. 9

   Taste and re-season with salt if needed.

10. 10

    Serve immediately or keep warm in a low oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.