Buttermilk Mashed Rutabagas
Source of Recipe
"Holiday Fare: Favorite Williamsburg Recipes" by John R. Gonzales
List of Ingredients
3 pounds rutabagas, peeled and cut into 1-inch pieces
1 large carrot, peeled and cut into 3/4-inch disks
1 medium onion, chopped (about 1 cup)
2 small white potatoes, peeled and cut into 1-inch pieces (about 1 1/2 cups)
1/2 cup buttermilk
8 tablespoons (1 stick) butter, cut into 8 pieces
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Recipe
1. Place rutabagas, carrots, onions and potatoes in a large saucepan. Pour in enough cold water to cover by 1 inch. Bring to a boil over high heat.
2. Reduce heat to medium-high. Cover saucepan and cook 40 to 45 minutes, or until rutabagas are tender.
3. Drain, return to saucepan.
4. Add buttermilk, butter, garlic, salt and black pepper to saucepan over low heat. When butter has melted. mash by hand or whip mixture with an electric mixer for 2 to 3 minutes, or until relatively smooth. Adjust seasoning. Makes 6 to 8 servings.
To make ahead: This dish reheats well, but if it is too thick, add a little water or buttermilk and mash again.
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