1 hr 10 min
15 min
6 to 8 servings



Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.

Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.

Heat the cream in a small saucepan over medium heat.

Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.



Recipe courtesy of Alton Brown

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

Mashed Potatoes

Recipe courtesy of Juan-Carlos Cruz

Bangers and Mash

Recipe courtesy of Claire Robinson

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Cheesy Mashed Potatoes

Recipe courtesy of Nancy Fuller

Mashed Potato Cakes

Recipe courtesy of Sara Moulton

Perfect Mashed Potatoes

Recipe courtesy of Bobby Flay

Classic Mashed Potatoes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking