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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Yukon gold potatoes, parsnips, and rutabagas make a nice alternative to traditional mashed potatoes. Prepare this dish ahead, refrigerate, and add more milk, if necessary, when reheating. Ingredients:
6 cups chopped peeled rutabaga (about 2 1/4 pounds) |
6 cups coarsely chopped peeled yukon gold potato (about 1 3/4 pounds) |
1 1/2 cups coarsely chopped parsnip (about 1 1/2 pounds) |
2 cups whole milk |
4 1/2 tablespoons butter |
2 1/4 teaspoons salt |
1 1/2 teaspoons dijon mustard |
3/4 teaspoon freshly ground black pepper |
Directions:
1. Place first 3 ingredients in a Dutch oven. Cover with water to 2 inches above vegetables, and bring to a boil. Reduce heat, and simmer for 25 minutes or until rutabaga is very tender; drain. Return pan to heat. Add milk and butter to pan; cook for 1 minute or until thoroughly heated. Add rutabaga mixture to pan; mash with a potato masher to desired consistency. Stir in salt, mustard, and pepper.
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