This recipe is from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison.
The author notes that you need not worry about the exact amounts of potatoes and rutabagas. And the more rutabagas you use, the less additional liquid needed.
1/2 lb potatoes
1 1/2 lbs rutabagas or mixed rutabagas and turnips
sea salt and freshly ground black pepper
freshly grated nutmeg
1 TBS chopped parsley and/or snipped chives
1. Peel potatoes (we usually peel our Big Woods Farm potatoes) and rutabagas, then chop then into chunks, making the rutabagas about half the size of the potatoes (and turnips, if using) since they take longer to cook. Put them all in a saucepan and cover with cold water. Add 1 1/2 tsp salt and bring to a boil. Cook until soft enough to mash, about 25 minutes.
2. Drain, reserving a cup of the cooking liquid water first, then return the vegetables to the pot and mash them with a potato masher, adding reserved liquid or warm milk or cream to thin it. Scrape in a little nutmeg and taste for salt and season with peppers. Serve with the parsley or chives scattered over the top.
- Fold in toasted, chopped hazelnuts and serve the puree with a drizzle of hazelnut oil.
- Add 1 cup grated aged Cheddar or freshly grated Parmesan cheese.
- Brown any leftovers in butter and serve with an arugula salad.