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  Mashed Potato and Rutabaga


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INGREDIENTS
potato, peeled and chopped
rutabaga, peeled and chopped
water
salt
1/2 cup milk
butter
salt
pepper
butter
freshly ground black pepper

DIRECTIONS
Peel and chop equal amounts of potato and rutubaga.
Make sure the potato pieces are larger than the rutabaga pieces so that the cooking time is about the same.
Boil together in lightly salted water until both are fork tender. Reserve 1 cup of cooking water.
Drain cooked potato and rutabaga in a colander. Pour 1/2 cup milk into hot pot and bring to a simmer.
Add cooked potato and rutabaga to hot milk. Use a large potato masher to mash to desired consistency.
Add butter, salt and pepper to taste.
Use reserved cooking water if additional liquid is needed to create desired consistency.
Serve hot with a little extra butter and freshly ground black pepper atop each serving.
Cover and refrigerate leftovers.

Copyright © 2013 Stefanie Samara Hamblen