Mashed Potatoes and Rutabaga

Mashed Potatoes and Rutabaga

Usually at Thanksgiving dinner, we have a whole bunch of different kinds of food to eat with our turkey - mashed potatoes, collards, field peas, turnips, biscuits, cornbread, yams - and of course rutabaga. One year, someone came up with the bright idea to mix the potatoes and rutabaga together - and it turned out to be delicious. One thing about cooking mashed potatoes - you have to keep the potatoes really hot during the whole preparation because if they start to cool, they'll get gluey. Here's some steps to follow for truly good mashed potatoes:

1. Choose russet potatoes because they are the driest, resulting in fluffy potatoes - and very absorbent
2. Cook large chunks of peeled potatoes in salted water just until they are soft - don't overcook them
3. Mash the potatoes with a potato masher over low heat - remember that the potatoes must always be steaming hot
4. Add only hot milk to the potatoes - cold milk won't produce light, fluffy potatoes
5. Mashed potatoes can be chilled and reheated later - the key is to reheat them in the oven or microwave and to avoid stirring them until they are hot

Here is the recipe:

• 1 medium rutabaga, turnip or celery root (about 1 pound)
• 1-1/2 pounds Yukon Gold potatoes, peeled
• 1 cup 2 percent reduced-fat milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup grated Parmigiano Reggiano cheese

In a large saucepan, combine rutabaga and water to cover; bring to a boil and cook 8 minutes. Add potatoes and cook about 20 minutes, until tender. Drain and place in a large mixing bowl.

Heat milk, butter, salt and pepper in a large saucepan. Add potatoes and rutabaga and mash with a potato masher. Add cheese and stir well. Serve immediately. 

Serves 8.