Buttermilk Mashed Potato & Rutabagas


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

  • 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

  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.


Miso Garlic Mashed Potatoes

Miso Garlic Mashed Potatoes
Recipe type: Side DIsh
Serves: 6

  • 1 bulb garlic, unpeeled
  • ½ teaspoon Driftless sunflower oil or olive oil
  • 2 pounds potatoes, rinsed and quartered
  • Salt and pepper to taste
  • ¾ to 1 cup plain soy milk (unsweetened)
  • 2 tablespoons aged barley miso
  • Chives or green onions, finely chopped (for garnish)

  1. Heat oven to 425°F. Slice ½-inch top off garlic bulb and drizzle with olive oil.
  2. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.
  3. In large pot, add potatoes and cover with salted water.
  4. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
  5. Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm.