Mashed Rutabaga
We love these mashed rutabaga "potatoes" because they have a more complex flavor than a potato. Rutabagas have a sweeter flavor with a hint of turnip, without the bite.
INSTRUCTIONS
Slice the root end off the rutabaga and compost. Cut the rutabaga into 1-to-2-inch cubes. Fill a medium-sized pot with water and bring to a boil. Add the rutabaga and turn the heat down to a simmer. Cook until the rutabaga can easily be pierced with a fork, 10-15 minutes. Remove from heat and drain.
Return the rutabaga back to the pan and mash. Pour in the milk or cream and butter or oil and stir to combine. Season to taste with salt and pepper. Serve as a side with roasted veggies or chicken.
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