Mashed Rutabagas and Potatoes

 

  • 2 lbs. potatoes, peeled and cut into 1-inch cubes
  • 1 lb. rutabaga, peeled and cut into 1/2-inch cubes
  • 1/2-cup buttermilk
  • 2 tablespoons butter
  • 1⁄4 cup chopped fresh chives

 

In large pot, bring potatoes, rutabagas and enough salted water to cover to a boil. Reduce heat and simmer 20 minutes, or until potatoes and rutabagas are fork-tender; drain.

Transfer to large bowl. Using hand masher or potato ricer, mash potato mixture until smooth. In pot over medium-high heat, warm buttermilk and butter for 1 minute, or until hot.

Stir hot buttermilk mixture into potatoes. Fold in chives; season with salt and pepper, if desired

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