Mashed Potatoes and Rutabagas

By Addie

Ingredients

• 3 pounds rutabaga, peeled and cut into 2-inch pieces
• 2-2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
• 2 tablespoons butter
• 2/3 cup milk
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg, or to taste
• 2 teaspoons chopped parsley, optional

Preparation

Step 1

Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired.
......................

REVIEWS:


Amazing - Rutabaga's So Good - Had no idea! This is the 1st rutabaga recipe I've made & IT'S A KEEPER!! Daughter loves it! (The title is a quote from her after tasting for 1st time). Hate to admit I didn't even know what one looked like until last week, but, have made this twice in 5 days at my daughter's request. Don't know if we can go back to plain old mashed potatoes now! Recipe is perfect as is, or you can add other seasonings &/or cheese to taste. Can't explain why this taste so good - the flavor is subtle - but, it's wonderful!


A little change made it 5 star! I left out the nutmeg and added onion powder & chipotle instead, and topped with shredded cheddar cheese and real bacon bits!

I loved it. Easy, good and very tasty. I am from Louisiana and love all veggie recipies.

Yummy! A Thanksgiving Day staple...this is a really different tasting dish and one we do every year! I usually just mix potatoes with butter, salt, and pepper. Never thought of turnips.