A holiday classic and all around comforting food – mashed potatoes! This are simple and rich with a CSA twist – rutabaga. Eating seasonally is fun and refreshing, but sometimes you have to be willing to be flexible. Planning on “mashed root vegetables” is the way to go, then you can mash up whatever the harvest brings in. Last year we poured gravy all over creamy mashed parsnips and this year it’s potatoes and rutabaga!
Mashed potatoes and rutabaga are so easy, because you just make your regular mashed potato recipe with a mix of potatoes and rutabaga. I like to mix mine with creamy melted butter and milk infused with fresh rosemary.
Rutabaga come out at the end of the season, and they are worth the wait! Sometimes called yellow turnip, rutabaga are similar to a sweeter turnip. They’re great roasted, mashed, and even raw. Just peel and chop like you would any potato or root vegetable.
There are a few small tips for making great mashed root vegetables. Bring the whole pot of water and vegetables to a boil together. This way the vegetables will cook from the inside out. Return the vegetables to the pot and turn the heat on to evaporate the water, and melt the butter and milk before you mash. You’ll have perfect, creamy mashed vegetables every time!
Mashed Potatoes & Rutabaga
3 lbs potatoes
2 lbs rutabaga
4 tablespoons butter
1 cup whole milk
1 large sprig of rosemary
salt and pepper
Place potatoes and rutabaga in a large pot and cover with water. Add a large pinch of salt and bring to a rolling boil. Reduce heat to a simmer and cook for 20 – 30 minutes until the vegetabls are very tender. Drain and return to the pot. Place pot over medium heat and cook for a few minutes, stirring to evaporate any leftover moisture.
Combine butter, milk, and rosemary in a small saucepan. Cook over medium low heat until butter is melted. Discard rosemary. Add butter mixture to the potatoes and rutabaga and mash well. Season with salt and pepper to taste.
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