Mashed Potato and Rutabaga is the perfect side dish for Thanksgiving. Enjoy this lightened comfort food any night of the week.
Ruta what? Are you asking what is a rutabaga? Or did you just think yuck? Hmm – I said yuck in the beginning of my post about a recipe!?!?! Well, I hope you are still reading because I am going to change your mind about the lovely rutabaga. So what is a rutabaga? It is a root vegetable, a cross between a cabbage and turnip. It is cheap, hearty and versatile. It can be roasted or mashed. It is great in a stew or soup or as a side dish on its own. A rutabaga is full of fiber, thiamine, Vitamin B6 & C, calcium and magnesium, just to name a few. Rutabagas give mashed potatoes a beautiful light orange color, your children will love. Most importantly it is delicious.
I cannot forget the lovely potato. Mashed potatoes have always been one of my favorite foods. When I am sick I don’t want soup, I want mashed potatoes. I could eat mashed potatoes everyday. To me they can be elegant or a comfort food. While potatoes are relatively healthy, they can add up in calories so I wanted to add another vegetable to stretch the portion size. I chose a rutabaga and was rewarded with an absolutely beautiful light orange dish that was creamy, buttery and a little sweet. My daughter gasped at the beautiful color and proceeded to gobble them up. Yet another reason to love rutabagas.
Now to a controversial subject. Lumps or no lumps in your mashed potatoes? Personally I love smooth mashed vegetables. No lumps for me, so I use a ricer. It is easy to push the vegetables through then mix up the milk and butter. Voilá you have beautifully smooth mashed vegetables. If you like lumps, use a masher and mash away to your desired consistency.
Are you sold yet? Are you ready to run out and buy a rutabaga and make this dish? You will not be disappointed. It really is that good. Try it, you will love it!
- 1 1/2 lbs Yukon gold potatoes, peeled
- 1 lb rutabaga, peeled
- 1/2 cup non-fat milk
- 2 tbsp. light butter
- 1 1/2 tsp. kosher salt
- Fresh ground black pepper
- Cut potatoes into large chunks. Cut rutabaga into chunks half the size of the potatoes.
- Place potatoes and rutabagas into a large pot and cover with cold water.
- Bring water to a boil and cook until vegetables are tender, about 10-15 minutes.
- Drain the vegetables into a strainer.
- In a glass measuring cup, heat milk and butter in the microwave for about 40 seconds to melt the butter and slightly heat the milk.
- Using a vegetable ricer, push through the vegetables back into the cooking pot. If you don't have a ricer, mash the vegetables.
- Add the milk, butter, salt and pepper.
- Serve immediately.