Rutabega and Potato Puree

No need to worry about specific blend—you can use more potatoes than rutabaga, and even include some turnips in the mix. Rutabegas aren’t as starchy as potatoes, and may not need as much milk, cream or cooking water.

  • 1/2 lb potatoes
  • 1 1/2 lb rutabegas or mixed rutabaga and turnips
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • 1 tbsp chapped parsley and/or snipped chives

Chop roots into chunks, making the rutabegas about 1/2 the size of the potatoes (and turnips). Boil in sauce pan with a teaspoon of salt for about 25 minutes, or soft enough to mash. Drain, reserving a cup of the cooking water to the side. Mash veggies with potato masher, adding as much better as you like. Add cooking water, or milk or cream if puree is too thick. Add nutmeg, salt and pepper to taste.  Serve with parsley or chives on top!

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