Mashed Rutabaga and Potatoes

"Rutabaga is SO overlooked! This recipe is a nice introduction to this root vegetable."
 
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Ready In:
40mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Cook diced rutabaga, covered, in as small amount of boiling, salted water as possible about 30 minutes, or until tender; drain.
  • Boil unpeeled potatoes for about 30 minutes, or until very tender; drain and slip off skins.
  • Combine hot rutabaga and hot potatoes.
  • Mash or beat together with butter, salt and pepper to taste.
  • If mixture is dry, beat in a little hot milk to obtain the consistency you like.
  • Serve sprinkled with parsley.

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Reviews

  1. My mother used to make her Thanksgiving potatoes this way and I think they are the best! Such a wonderful flavor. Thank you for sharing ;-)
     
  2. Heavenly!! Great comfort dish.
     
  3. My dugther and I had made 48pasties and had rutabagas leftover so I decided to make this recipe,because my DH has been begging me to make mashed rutabaga for years the way his Mother made them. I made it once the way he described and didnt care for them as they were strong tasting and had a consistency I did not care for,kind of dry and a rough mash texture..But I tried this recipe and really liked it..I did however cover the rutabaga with water to cook, they absorb water,so I did not need to add any milk..Had a nice texture..Thank U for this recipe I will be making it again...
     
  4. Very nice twist on an old favorite. I really like the method of boiling the potatoes in their skins; amazing how they peel off with the entire potato intact. I never heard of that before!
     
  5. This is a traditional dish from the Orkney Isles in Scotland called "clapshot". Sooo yummy! My Orkney room-mates used to make it all the time when I was a student in Glasgow. Very good stuff.
     
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