Mashed Rutabaga and Yukon Gold Potatoes

Total Time:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large rutabaga, waxy skin removed and cut into 1-inch chunks
  • Kosher salt
  • 4 large Yukon gold potatoes, cut into 1-inch chunks
  • 3/4 cup heavy cream
  • 1 stick cold butter, cut into 5 to 6 pats
Directions
  • Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.

  • Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.

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

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

  • Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.


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    This recipe is featured in:

    Thanksgiving on Food Network