Recipe courtesy of Anne Burrell

Mashed Rutabaga

Name: Mashed Rutabaga
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Ingredients: 1 large rutabaga, peeled and cut into 1-inch chunks; Kosher salt; 3 Yukon gold potatoes, peeled and cut into 1-inch chunks; 1 cup heavy cream; 1/2 stick cold butter

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Level: Easy
Total: 1 hr 10 min

Prep: 15 min
Cook: 55 min

Yield: 6 to 8 servings

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Ingredients

1 large rutabaga, peeled and cut into 1-inch chunks

Kosher salt

3 Yukon gold potatoes, peeled and cut into 1-inch chunks

1 cup heavy cream

1/2 stick cold butter

Directions

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.