Mashed Potatoes And Rutabaga
Updated Nov. 1, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾ to 1pound rutabaga, peeled and cut into ¾-inch cubes
- 1pound potatoes, peeled and cut into one-inch cubes
- 2tablespoons unsalted butter
- ¼to Y cup buttermilk
- ⅛teaspoon nutmeg
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
366 calories; 12 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 8 grams protein; 1097 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 pot large enough to hold the rutabaga and potatoes, cook the rutabaga in enough water to cover both rutabaga and potatoes. Cover the pot. After 10 minutes, add the potatoes and continue cooking, covered, until both vegetables are done, about 10 to 15 minutes. Drain.
- Step 2
In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.
Private Notes
Comments
This is delicious with yogurt. I mixed regular and sweet potato with the rutabaga. Turned out to be a big hit with the family. This may seem obvious, but it yields way more than "2 servings." :)
I used yogurt and added a couple of carrots. Nice color!
12/21/15 Used sweet potatoes, olive oil and yogurt- delicious
Great combo. I used about an equal amount of potato and rutabaga, a large splash of 1/2 and 1/2 instead of the buttermilk, and omitted the nutmeg. Used a potato masher and then immersion blender. Left specks of rutabaga showing through. Real comfort food.
Rutabaga was 2 lbs so I doubled the recipe -- rutabaga needs more than a 10 mins headstart -- the slightly chunky bits of rutabaga are a nice contrast to the mashed potatoes -- I used yogurt and heavy cream, lots of pepper and salt with just a 1/4 tsp of nutmeg -- could take this recipe in many directions or just stay with this simple, tasty combo -- I love root veggies so this goes on the list! Maybe tomorrow morning I'll pan fry some of this and put a fried egg on top for breakfast -- yum!
I think something was wrong with your rutabega. Mine cooked up just fine. I added white potatoes and the result was silky and delicous.
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