Ingredients:
- 3 pounds rutabaga, peeled and cut into 2-inch pieces
- 2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
- 2 tablespoons butter
- 2/3 cup milk
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg, or to taste
- 2 teaspoons chopped parsley, optional
Preparation:
Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired.Serves 6 to 8.
More Rutabaga Recipes
Mashed Rutabaga with Onions
Rutabaga with Cheese Sauce
Rutabaga with Apples
Mashed Potatoes and Rutabaga
Pot Roast with Rutabaga
Rutabaga Apple Casserole
Turkey Pie with Rutabaga
Rutabaga - Freezing Instructions
Turnip and Rutabaga Index
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

