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Ingredients
- 1 large rutabaga, peeled and cut into 1-inch chunks
- Kosher salt
- 3 Yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 cup heavy cream
- 1/2 stick cold butter
Method
- Put the rutabaga in a large saucepan and cover by about 2 inches of water.
- Season the water generously with salt.
- Partially cover the pot and bring the water to a boil over medium-high heat.
- Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness.
- Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.
- Heat the cream in a small saucepan over medium heat.
- Drain the rutabagas and potatoes from the water and pass through a food mill.
- Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine.
- Repeat this with the remaining cream and butter.
- Taste to make sure the seasoning is correct.
