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CLAIRE'S MASHED RUTABAGA AND POTATOES
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Yummy Potatoes : 65 Downright Delicious Recipes by Marlena Spieler, Not yet released by the publisher. Anticipated Release Date: September 2007. You may pre-order this title.

Serves 8;
Prep. Time: 15 min
Total: 45 min

ingredients
  • 2-lb rutabaga, peeled, cut in 2-in. chunks
  • 2 lb Yukon Gold potatoes, peeled, cut into 2-in. chunks
  • 1 cup light cream
  • 1 stick (1/2 cup) butter, cut up
  • 2 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • Ground black pepper to taste
preparation
  1. Cook rutabaga and potatoes in a large pot with water to cover 20 minutes or until soft when pierced.
  2. Drain well.
  3. Return hot rutabaga and potatoes to pot and mash with a handheld mixer until smooth.
  4. Gradually beat in rest of ingredients until blended.
  5. Spoon into serving dish.

Per serving: 279 cal, 4 g pro, 27 g car, 4 g fiber, 17 g fat (11 g sat fat), 51 mg chol, 882 mg sod

Planning Tip: The rutabaga and potatoes can be peeled, cut in chunks and placed in a container with enough cold water to cover, then refrigerated for up to 2 days before cooking.

 

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· Cookbooks at Jessica's Biscuit®
· Cookbooks from Amazon.com

 

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