MASHED POTATOES WITH RUTABAGAS

SERVES 8-10

Mashed potatoes are good with a number of root vegetables. The rutabagas and onions add flavor and texture.

INGREDIENTS

1-1/2 pounds rutabagas, peeled and cut into 1-inch cubes

3 pounds white potatoes, peeled and quartered

1 tablespoon unsalted butter

1 small onion, finely chopped (about 3/4 cup)

5 tablespoons unsalted butter

3/4 cup milk (more or less)

Salt and pepper to taste

Parsley or chives for garnish

In large saucepan, cook the rutabagas in lightly salted boiling water until very tender, about 25 minutes. Drain well, reserving liquid. Return liquid to the pot and cook potatoes until tender, about 20 minutes. Drain thoroughly. Return potatoes to pot.

Meanwhile, heat the tablespoon of butter in a small saucepan and sauté the onions until softened. Add the rutabagas, onions and remaining butter to the potatoes; mash well. Gradually add the milk and beat until smooth. Season with salt and pepper. Heat until hot over low heat, stirring constantly and adding milk as needed. Transfer to serving dish; dot with butter and garnish with parsley or chives.

Note: The recipe can be made several hours ahead and reheated on top of stove or in microwave.

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