Rutabaga Mash

1. 1

   In a large pot, cover the rutabagas and potatoes with 2 inches of water and bring to a boil. Add a large pinch of salt and boil over moderately high heat until the vegetables are tender, about 50 minutes. Drain the rutabagas and potatoes and return them to the pot.

2. 2

   Shake the pot over high heat for about 2 minutes to dry the rutabagas and potatoes. Mash with a potato masher, then mash in the milk, cream and butter until a coarse puree forms. Season the puree with salt and pepper and serve hot.

3. 3

   Make Ahead: The recipe can be prepared up to 4 hours ahead.

* Per serving · 4 servings · Values may vary.

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