Mashed Rutabagas and Potatoes

"From First Magazine 10/1/07"
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
30mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • 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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Reviews

  1. these are wicked good easy and going to be one of my go to recipes cherry bombers
     
  2. Though I'm more a fan of traditional mashed potatoes these were a nice change and were theperfect accompaniment for the short ribs I served them with. (http://www.justapinch.com/recipes/main-course/beef/beef-and-guiness-short-ribs.html?p=1). The tang from the buttermilk and rutabagas were a good contrast to the richness of the ribs. After tasting them as written I added a little half and half and more butter and lots of black pepper. Made for the 2015 Culinary Quest by one of the Toasted Tourists.
     
  3. Delicious recipe. Made for Everyday Holiday Tag game. :)
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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