This succulent mashed potato recipe is velvety smooth and heavenly moist. The nutmeg and rutabaga add a different touch to a traditional potato side dish.

3 pounds Yukon Gold potatoes, peeled and cut into 2-in. chunks

1 pound rutabaga, peeled and cut into 1-in. chunks

4 large cloves garlic, peeled

4 Tablespoons butter

1 1/2 cups milk

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon pepper

1. Put potatoes, rutabaga and garlic in a large pot with lightly salted water to cover.

2. Bring to a boil; reduce heat and simmer 15 to 20 minutes until potatoes and rutabaga are tender when pierced. Drain.
 

3. Return potatoes, rutabaga and garlic to pot. Add butter, milk, nutmeg and pepper; mash until smooth. Season to taste with salt if desired.

Planning Tip:

Can be made 2 days ahead. Reheat in microwave.

Makes 8 servings.

Recipe and photo courtesy of Woman’s Day Magazine. Recipe published 11/17/09. 

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form