My F&W
quick save (...)

Rutabaga Mash

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  • VEGETARIAN

A pungent cross between Savoy cabbage and turnips, rutabagas have long been dismissed as cattle fodder. But when these large roots are mashed with potatoes, butter and cream, they are absolutely delicious.

Plus: More Vegetable Recipes and Tips

  1. 5 pounds rutabagas—quartered, peeled and cut into 2-inch chunks
  2. 1 1/2 pounds baking potatoes, peeled and cut into 2-inch chunks
  3. Salt
  4. 3/4 cup warm milk
  5. 3/4 cup warm heavy cream
  6. 4 1/2 tablespoons unsalted butter
  7. Freshly ground pepper
  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. 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.
Make Ahead The recipe can be prepared up to 4 hours ahead.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.