Mashed Rutabaga And Potatoes Recipes

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MASHED RUTABAGA AND YUKON GOLD POTATOES



Mashed Rutabaga and Yukon Gold Potatoes image

Provided by Anne Burrell

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

1 large rutabaga, waxy skin removed and cut into 1-inch chunks
Kosher salt
4 large Yukon gold potatoes, cut into 1-inch chunks
3/4 cup heavy cream
1 stick cold butter, cut into 5 to 6 pats

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.

GARLIC-MASHED RUTABAGAS & POTATOES



Garlic-Mashed Rutabagas & Potatoes image

My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

4 medium potatoes, peeled and cubed (about 4 cups)
2 medium rutabagas, peeled and cubed (about 5 cups)
2 garlic cloves, peeled
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/3 cup warm buttermilk

Steps:

  • Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.

Nutrition Facts :

MASHED RUTABAGA AND POTATOES



Mashed Rutabaga and Potatoes image

Make and share this Mashed Rutabaga and Potatoes recipe from Food.com.

Provided by Hey Jude

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 large rutabaga, peeled and diced
boiling salt water
4 medium potatoes
butter
salt and pepper
hot milk, if necessary
chopped parsley (to garnish)

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.

Nutrition Facts : Calories 155.7, Fat 0.4, SaturatedFat 0.1, Sodium 34.2, Carbohydrate 35.3, Fiber 6.3, Sugar 8.3, Protein 4.4

MASHED POTATOES AND RUTABAGA WITH LEMON



Mashed Potatoes and Rutabaga with Lemon image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

2 pounds rutabaga (yellow turnip), peeled and cut into 2- inch pieces
2 pounds Yukon gold potatoes, peeled and quartered
12 tablespoons unsalted butter, at room temperature
1 1/2 cups half-and-half, warmed
Kosher salt
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons finely grated lemon zest
8 scallions, white and green parts, chopped, plus extra, whole, for garnish
1/3 cup finely chopped fresh parsley
1 1/2 cups fresh, unseasoned breadcrumbs

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.)

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE



Rutabaga-Sweet Potato Mash with Garlic and Sage image

Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 7

2 pounds rutabaga, peeled and cut into 1/2-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons finely chopped fresh sage leaves
1/2 cup heavy cream

Steps:

  • In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
  • Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE



Scandinavian Mashed Potato and Rutabaga Casserole image

(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.

Provided by Olha7397

Categories     Norwegian

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

2 lbs thin skinned boiling potatoes
salt
1 lb rutabaga, about 1 medium
1/4 cup flour
2 eggs
2 teaspoons salt
1/2-1 cup hot milk or 1/2-1 cup light cream
1 tablespoon butter
1/4 cup fine dry breadcrumb

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.

Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.2, Sodium 438.2, Carbohydrate 22.7, Fiber 2.2, Sugar 3.1, Protein 3.9

MASHED POTATOES WITH RUTABAGAS AND BUTTERMILK



Mashed Potatoes with Rutabagas and Buttermilk image

Categories     Milk/Cream     Dairy     Potato     Side     Thanksgiving     Vegetarian     Fall     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 5

1 1/2 pounds rutabagas, peeled, cut into 1-inch pieces
3 pounds russet potatoes, peeled, cut into 2-inch pieces
6 tablespoons (3/4 stick) butter
3/4 cup (or more) buttermilk
Chopped green onion tops or chives

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.

MASHED POTATOES AND RUTABAGA



Mashed Potatoes And Rutabaga image

Provided by Marian Burros

Categories     dinner, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 6

3/4 to 1 pound rutabaga, peeled and cut into 3/4-inch cubes
1 pound potatoes, peeled and cut into one-inch cubes
2 tablespoons unsalted butter
1/4 to Y cup buttermilk
1/8 teaspoon nutmeg
Salt and freshly ground black pepper to taste

Steps:

  • In a pot large enough to hold the rutabaga and potatoes, cook the rutabaga in enough water to cover both rutabaga and potatoes. Cover the pot. After 10 minutes, add the potatoes and continue cooking, covered, until both vegetables are done, about 10 to 15 minutes. Drain.
  • In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 12 grams, TransFat 0 grams

EASY MASHED RUTABAGA



Easy Mashed Rutabaga image

Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.

Provided by Beth Wand Sidell

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 5

1 large rutabaga, peeled and cubed
3 cups chicken broth, or as needed
¼ cup evaporated milk, or as needed
3 tablespoons butter
salt and ground black pepper to taste

Steps:

  • Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
  • Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g

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