Rutabaga-Potato Mash With Bacon
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6strips bacon
- 2pounds rutabagas, peeled and cut into 1-inch chunks
- 2large baking potatoes, peeled and cut into 1-inch chunks
- Pinch of sugar, plus more to taste
- Salt and freshly ground black pepper, to taste
Nutritional analysis per serving (6 servings)
276 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 8 grams protein; 707 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, heavy pot over medium heat, cook bacon until fat is rendered, and bacon is beginning to brown. Add rutabagas and pour in water to cover. Bring to a boil, then lower to a fast simmer and cook 25 minutes.
- Step 2
Add potatoes to the pot and cook until both vegetables are very tender, about 20 minutes more. Drain, reserving about 2 cups of cooking liquid. Set bacon aside.
- Step 3
Mash the vegetables together until smooth or, for a finer texture, put through a food mill. Add reserved liquid as needed to loosen the mixture. Finely mince bacon and add to the vegetables. Add sugar, salt and pepper and stir well. Taste and adjust the seasonings. Transfer to a serving bowl and serve hot.
Private Notes
Comments
Looks essentially like neeps and tatties, a favorite Scottish dish although without the bacon. Dressed with butter and cream, it's beyond delicious but something to enjoy primarily on special occasions due to its high fat content. I'm thinking Burns Supper already.
Known as rutamousse to us Swedes. Warning: the flavor of rutabaga is like turnip on steroids. Also the texture of this dish is on the watery side as the rutabaga is not creamy like potato. My father made it every year at thanksgiving and sad to say I never liked it.
In my family, we make mashed rutabagas, potatoes and carrots with cheese. We used cheddar or Colby. No particular recipe but about half the amount of carrots as the other vegetables. Add a little butter and seasoning too.
This is British. My Welsh mum made it all the time with butter and cream and it was called “posh”. It is delicious with roast beef and great with baked or fried ham. We make it especially for Xmas with prime rib.
Normally, I make the recipe exactly as written; in this case, I followed the recipe up until the mashing. No way I was going to add the insipid bacon liquid to the rutabaga, potatoes (and one small carrot). The bacon was basically boiled and tasted nasty. I threw away the liquid and tried to save the bacon with absolutely no luck. It still tasted like boiled bacon, and not in a good way. So, with the root vegetables, I added the seasonings, a small amount of butter and milk - voila, edible mash.
I treat rutabagas as white potatoes that I'd use for mashing: peel, chunk, boiling until tender, drain liquid (hopefully you have a good use for it), assault with an immersion blender plus EVOO and butter, salt and pepper. Totally delish!!
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