This combination serves both vegetables well. It softens the tang of the rutabaga and adds some personality to the white potato. When this dish first appeared at the family Thanksgiving (early 60’s) it was considered quite exotic. Eventually it became a much-requested side dish for all sorts of gatherings. Note: One truly necessary piece of equipment for this recipe is a well-sharpened knife.
Servings: eightPrep Time: 15 minutes Cook Time: 10 + 20 minutes
1 large rutabaga (2 to 2 1/2 pounds (cubed)
2 medium potatoes (baking), cubed
1/4 cup butter or margarine
2 eggs, slightly beaten
1 teaspoon each: salt, sugar
1/4 teaspoon each: pepper, nutmeg
1/4 to 1/2 cup milk
Place rutabaga and potatoes in saucepan with small amount of boiling water. Cover and cook until very tender. Drain. Dry well by shaking over low heat until moisture evaporates. Mash with butter; beat in eggs, seasoning, and enough milk to make a fluffy texture. Turn into buttered 2-quart baking dish. Bake at 350 degrees for 15 to 20 minutes, or until lightly set. Swirl sour cream on top; sprinkle with cheese. Brown lightly under broiler. [Sunday dinner]
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