Vegetables
CLAIRE'S MASHED RUTABAGA AND POTATOES

Navigation box · Vegetables · Dawn’s Creamed Onions · Candied Sweet Potatoes · Claire’s Mashed Rutabaga and Potatoes · Middle Eastern Pita Pizzas · Vegetable Frittata · Creamy Mashed Potatoes With Garlic · Yams With Thyme · Calorie Table For Vegetables · Cookbooks at Jessica's Biscuit® · Cookbooks from Amazon.com

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

• 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

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.

· Vegetables

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