Buttermilk Mashed Potato & Rutabagas

 

Buttermilk Mashed Potato & Rutabagas
Author: 
Recipe type: Side Dish
Cuisine: Thanksgiving
Serves: 4
 

Ingredients
  • 3 large or 4 medium gold potatoes, peeled or unpeeled, cut into ½” pieces
  • 1 medium rutabaga, peeled, cut into ½” pieces
  • 6 Tbsp. butter, cut into pieces
  • 1 cup buttermilk
  • 6 Tbsp. water or broth
  • ⅛ tsp. baking soda
  • Salt & pepper to taste

Instructions
  1. In a Dutch oven or very heavy bottomed pan, bring potatoes, rutabagas, 2 Tbsp. of the butter, ¾ cup of the buttermilk, water, baking soda, & about a ½ tsp. of salt to a boil.
  2. Cover & reduce heat to low. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes.
  3. Remove lid & cook over medium heat until liquid has nearly evaporated, about 3 minutes. Remove from heat & mash with remaining butter until smooth.
  4. Fold in remaining buttermilk & season with salt & pepper to taste. Serve immediately.