Difficulty rating: 2 chef's hat (out of 5)
Prep/Total Time: 45 minutes
Add flavor and nutrition to your mashed potatoes by adding rutabaga. Can’t find or don’t like rutabaga? Try this recipe with turnips or cauliflower.
Cut the ends off the rutabaga and microwave for 3 minutes. Carefully remove (it’s hot). Cut off the peel and chop into 1-inch pieces.
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 20 minutes. (If making with meatloaf, use this time to mix and get your meatloaf in the oven.)
Add potatoes to rutabaga and simmer until the potatoes are fork tender, another 20 minutes.
Strain and put into a bowl safe for electric beaters. Add butter and let melt. Add salt and pepper. Smash using beaters adding milk as needed for the desired texture. Top with butter or cheese.
Inspired by Jamey Penney-Ritter of Washburn, WI
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