Ingredients:
1 large rutabagas, peeled and diced
boiling salt water
4 medium potatoes
butter
salt and pepper
hot milk, if necessary
chopped parsley ( to garnish)
Directions:
Cook diced rutabaga, covered, in as small amount of boiling, salted water as possible about 30 minutes, or until tender; drain.
Boil unpeeled potatoes for about 30 minutes, or until very tender; drain and slip off skins.
Combine hot rutabaga and hot potatoes.
Mash or beat together with butter, salt and pepper to taste.
If mixture is dry, beat in a little hot milk to obtain the consistency you like.
Serve sprinkled with parsley.
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.