Potato and Rutabaga Mash

  • Yield 8 servings

Root vegetables, such as rutabaga, turnips and celery root, pair well with mashed potatoes.


1 medium rutabaga, turnip or celery root (about 1 pound)
1 1/2 pounds Yukon Gold potatoes, peeled
1 cup 2 percent reduced-fat milk
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup grated Parmigiano Reggiano cheese


  1. In a large saucepan, combine rutabaga and water to cover; bring to a boil and cook 8 minutes. Add potatoes and cook about 20 minutes, until tender. Drain and place in a large mixing bowl.
  2. Heat milk, butter, salt and pepper in a large saucepan. Add potatoes and rutabaga and mash with a potato masher. Add cheese and stir well. Serve immediately.

Recipe courtesy of the United States Potato Board



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