Mashed Potatoes And Rutabaga Recipes

Steps:

• Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
• Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
• Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.
• In a small saucepot, bring the cream to a boil and turn off.
• Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.

Steps:

• Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
• Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
• Drain well.
• Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.

Steps:

• In large pot, bring potatoes, rutabagas and enough salted water to cover to a boil. Reduce heat and simmer 20 minutes, or until potatoes and rutabagas are fork-tender; drain.
• Transfer to large bowl. Using hand masher or potato ricer, mash potato mixture until smooth. In pot over medium-high heat, warm buttermilk and butter for 1 minute, or until hot.
• Stir hot buttermilk mixture into potatoes. Fold in chives; season with salt and pepper, if desired.

Steps:

• Cook diced rutabaga, covered, in as small amount of boiling, salted water as possible about 30 minutes, or until tender; drain.
• Boil unpeeled potatoes for about 30 minutes, or until very tender; drain and slip off skins.
• Combine hot rutabaga and hot potatoes.
• Mash or beat together with butter, salt and pepper to taste.
• If mixture is dry, beat in a little hot milk to obtain the consistency you like.
• Serve sprinkled with parsley.

Steps:

• Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
• Drain the vegetables and return to the pot over low heat. Stir in 8 T. butter. Mash with a potato masher until smooth, adding the warm half-and-half and 2 t. salt. Keep warm while preparing breadcrumbs.
• Melt the remaining 4 T. butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and chopped scallions. Add 1/2 t. salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3-4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.).
• Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.).

Steps:

• Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
• Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
• Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)
• Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)

Steps:

• Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.
• Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.
• Heat the cream in a small saucepan over medium heat.
• Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.

Steps:

• Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

Steps:

• Peel and cube the swede and boil for 40 minutes or so until completely tender.
• Drain and return to the dry pan and place over a low heat to allow the excess water to evaporate off.
• Mash in the pan with a little milk, a lot of butter, some salt and plenty of freshly ground black pepper.
• You won't believe how good it is!

Steps:

• Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
• Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
• Transfer potatoes to bowl. Sprinkle with green onions and serve.

Steps:

• Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
• Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
• Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
• Scandinavian Feasts.

Steps:

• Peel potatoes, parsnips and rutabagas. Chop all into a large dice, keeping them similarly sized. Peel and dice the onion. Place potatoes, rutabaga and parsnip into a medium sauce pan, add salt, add water to fill just above the level of the vegetables in the pot. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, place vegetables back into the pot, add butter and cream cheese, then mash all together with a potato masher.