Rutabagas and buttermilk add wonderful taste and texture to the potatoes in this recipe.
Recipe information
Yield
Serves 8 to 10
Ingredients
1
1/2 pounds rutabagas, peeled, cut into 1-inch pieces
3
pounds russet potatoes, peeled, cut into 2-inch pieces
6
tablespoons (3/4 stick) butter
3
/4 cup (or more) buttermilk
Chopped green onion tops or chives
Need to make a substitution?
Preparation
Step 1
Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
Step 2
Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
Step 3
Transfer potatoes to bowl. Sprinkle with green onions and serve.