Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Show:
Thanksgiving Live
Mashed Rutabaga and Yukon Gold Potatoes
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 20 min
- Cook: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 712
- Total Fat
- 40 g
- Saturated Fat
- 25 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 13 g
- Sugar
- 13 g
- Protein
- 11 g
- Cholesterol
- 122 mg
- Sodium
- 1476 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 20 min
- Cook: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 712
- Total Fat
- 40 g
- Saturated Fat
- 25 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 13 g
- Sugar
- 13 g
- Protein
- 11 g
- Cholesterol
- 122 mg
- Sodium
- 1476 mg
Ingredients
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.
