Mashed Potatoes and Rutabagas
Mashed Potatoes and Rutabagas

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mashed potatoes and rutabagas. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Mashed Potatoes and Rutabagas is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Mashed Potatoes and Rutabagas is something that I’ve loved my whole life. They’re fine and they look fantastic.

Drain well, and return rutabagas and potatoes to stockpot. Mash well until a few tiny lumps remain. Cook rutabaga and potatoes in salted water in separate saucepans.

To begin with this recipe, we have to prepare a few components. You can cook mashed potatoes and rutabagas using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mashed Potatoes and Rutabagas:
  1. Prepare 3 lb rutabagas, peeled and cut into 2-inch pieces
  2. Take 2 1/2 lb potatoes, peeled and cut into 2-inch pieces (about 5 or 6 medium)
  3. Prepare 2 tbsp butter
  4. Make ready 2/3 cup milk
  5. Take 1/4 tsp pepper
  6. Get 1/4 tsp nutmeg
  7. Make ready 2 tsp chopped parsley, optional

Using hand masher or potato ricer, mash potato mixture until smooth. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid. Toss the rutabagas into a large pot and cover generously with water.

Instructions to make Mashed Potatoes and Rutabagas:
  1. Cook rutabaga and potatoes in separate saucepans. ( rutabagas 30 minutes, potatoes 20 to 25 minutes)
  2. Drain ; puree or mash rutabaga well, then mash the potatoes.
  3. Combine with milk, pepper and nutmeg. Beat well.
  4. Taste and add more salt if necessary.
  5. Garnish with chopped parsley, if desired.

Season the water generously with salt. Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper. Add remaining salt, cream cheese, butter and a dash of pepper.

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