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Sour Cream Mashed Rutabagas with Fresh Dill

From the book Roots by


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.


lb. rutabagas (about 3 medium)
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


  1. Trim and peel the rutabagas and potatoes and rinse under cold water. Cut the rutabagas into 1-inch chunks. Cut the potatoes into 2-inch chunks. (The rutabagas take longer to cook, so cutting them into smaller chunks means they will cook in the same amount of time as the potatoes.) Place the rutabagas and potatoes in a large saucepan and add cold water to cover. Add 1 tablespoon of the salt, place over high heat, cover partially, and bring to a boil. Reduce the heat so the water boils gently and cook until the potatoes and rutabagas are fork-tender without falling apart, about 15 minutes.
  2. Drain the rutabagas and potatoes in a colander, return them to the warm pan, place over low heat, and stir for 1 minute to evaporate any excess water. Use a potato masher to mash the vegetables. Blend in the butter until it melts, and then add the sour cream and the remaining 2 teaspoons of salt, mixing well. Stir in the dill and season with pepper. Serve immediately or keep warm until ready to serve.


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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