Mashed Rutabaga and Potatoes
For a new spin on classic mashed potatoes, try these Mashed Rutabaga and Potatoes. They combine a unique root vegetable with russet potatoes, butter & plain Greek yogurt and they make a great holiday side dish!
Servings: 6 servings
Ingredients
- 1.5 # rutabaga about 1 rutabaga
- 1.5 # russet potatoes 4-5 potatoes, depending on size
- 1-½ tsp. salt divided
- 4 tbsp. butter
- ½ cup plain Greek yogurt
- ¼ tsp. black pepper
Instructions
- Peel rutabaga & potatoes. Cut each into 2 inch chunks.
- Fill a large saucepan with water and 1 tsp. salt. Add rutabaga and bring to a boil. Cook rutabaga for 10 minutes, then add the potatoes.
- Cook rutabaga and potatoes for another 20 minutes until both are tender. Drain well and place back in saucepan or mixing bowl.
- Using a potato masher or hand mixer, mash the mixture to desired smoothness. Add butter, Greek yogurt, ½ tsp. salt and ¼ tsp. pepper. Mix well and serve hot.
Helpful Equipment & Ingredient Links
Saucepan
Hand Mixer
Notes
Sour cream could be used in place of plain Greek yogurt.
These Mashed Rutabaga and Potatoes can easily be made ahead of time and warmed up when ready to serve.