Mashed Potatoes and Rutabagas
Serves 8 to 10
Mashed potatoes are good with a number of root vegetables, such as the version with parsnips in the similar and related recipes links. The rutabagas and onions in this recipe add a lot of flavor and texture. This quick and easy side dish can easily be made in any amount needed.
- About 1-1/2 pounds rutabagas, peeled and cut into 1-inch cubes
- 3 pounds white potatoes, peeled and cut into 1-inch cubes
- 1 small onion, finely chopped (about 3/4 cup)
- 6 tablespoons room temperature butter, preferably unsalted
- 3/4 cup milk (more or less as needed)
- Salt and pepper to taste
- Fresh chopped parsley or chives for garnish
In a large saucepan, cook the rutabagas, potatoes and onions in lightly salted boiling water until tender, about 20 minutes. Drain thoroughly. Return to pot.
Meanwhile, heat the milk just until warm. Add the butter to the vegetables and mash well. Gradually add the milk and beat until smooth. Season with salt and pepper. Transfer to serving dish. If desired, dot with additional butter and garnish with parsley or chives.
Notes: Unlike plain mashed potatoes, this recipe can be made several hours ahead, refrigerated, then reheated on the stovetop or in a microwave. Add a little more milk if it gets too thick.
Similar and Related Recipes
Mashed Potatoes and Parsnips with Caramelized Onions
Smashed Root Vegetables
Baked Parsnips and Rutabagas