Thursday, December 4, 2014

Mashed Rutabaga with Potato

2 pounds rutabaga, peeled and cubed (about 3 large)
2 pounds potatoes, peeled and cubed (about 2 medium)
3 cloves of garlic, peeled
4 tablespoons butter
2/3 cup milk, half and half, or cream (pick your fat level...) 
Salt and pepper to taste
1/4 teaspoon nutmeg, or to taste
2 teaspoons chopped parsley (optional)

Cook rutabaga and potatoes in salted water in separate saucepans with garlic cloves. When both are tender, remove from heat. Rutabaga will take longer than the potatoes. Drain; mash rutabaga well, then mash the potatoes. Combine mashed root vegetables; add butter, salt, pepper, and nutmeg. Slowly add in milk until you reach desired consistency. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley.

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