The sweet, delicately flavored pale yellow flesh of rutabagas pairs beautifully with potatoes and transforms a classic mash into a far more intriguing side dish. Add sour cream and flecks of fresh dill and serve with a holiday bird or with a simple roast chicken for a Sunday supper. I turn leftovers into a hearty brunch main course by reheating the mash, mounding it in a warmed wide bowl, and placing two poached eggs on top. Pass the hot sauce or offer some grated cheese for sprinkling.
|1½||lb. rutabagas (about 3 medium)|
|1½||lb. russet or other floury potatoes|
|1||Tbsp. plus 2 tsp. kosher or fine sea salt|
|2||Tbsp. unsalted butter, at room temperature|
|½||cup sour cream|
|1||Tbsp. finely shopped fresh dill|
|~||Freshly ground black pepper|
The rutabaga mash can be made up to 2 hours in advance. Keep warm in the top of a double boiler set over simmering water, or transfer to a covered microwave-safe dish and reheat in a microwave oven just before serving.
This content is from the book Roots by Diane Morgan.
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