- 3 pounds rutabagas, peeled and cut into 2-inch pieces
- 2 to 2-1/2 pounds potatoes, peeled and cut into 2-inch pieces
- 2 tablespoons butter
- 2/3 cup milk
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg, or to taste
- Salt to taste
- 2 teaspoons chopped parsley, optional
- In separate saucepans, cook rutabagas and potatoes in salted water. When both are tender, remove from heat. Rutabagas will take about 30 minutes, and potatoes will take 20 to 25 minutes.
- Drain; puree or mash rutabagas well, then mash potatoes. Stir mashed vegetables together.
- Add butter, milk, pepper and nutmeg. Beat well. Taste and add salt if necessary. Garnish with chopped parsley. Yields 6 to 8 servings.
The most popular way to cook and serve rutabagas is mashed, though some folks prefer them roasted, fried, baked, broiled, boiled or sliced thinly. In Scotland, mashed rutabagas with potatoes — occasionally with the addition of other vegetables — are called “clapshot.”
Growing and Cooking Rutabagas: The Every-Person Root
This simple recipe for Mashed Rutabagas and Potatoes is a nod to Scotland’s famous dish.