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INGREDIENTS
potato, peeled and chopped
rutabaga, peeled and chopped
water
salt
1/2 cup milk
butter
salt
pepper
butter
freshly ground black pepper
DIRECTIONS
Peel and chop equal
amounts of potato
and rutubaga.
Make
sure the potato
pieces are larger than
the rutabaga pieces
so that the cooking
time is about the
same.
Boil together
in lightly salted water
until both are
fork tender. Reserve
1 cup of cooking water.
Drain cooked
potato and rutabaga
in a colander.
Pour 1/2 cup milk
into hot pot and
bring to a simmer.
Add cooked potato
and rutabaga to hot
milk. Use a large
potato masher to
mash to desired consistency.
Add butter,
salt and pepper
to taste.
Use reserved
cooking water
if additional liquid is
needed to create desired
consistency.
Serve hot with a little
extra butter and
freshly ground black
pepper atop each
serving.
Cover and
refrigerate leftovers.
Copyright © 2013 Stefanie Samara Hamblen
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