• Step 1

  Add rutabagas and potatoes to large stockpot; cover with water. Add pinch of salt; bring to boil on HIGH.

• Step 2

  Reduce heat; simmer 15-20 min until veggies are very soft. Drain thoroughly (reserve about 1/2 cup of cooking water; set aside).

• Step 3

  Return rutabagas and potatoes to stockpot. Add buttery sticks, salt, and pepper. Mash thoroughly with a potato masher or electric mixer, adding reserved cooking water if needed, until desired consistency is reached.

• When you're making pure mashed potatoes, you often need to add a bit of liquid, but rutabagas are less starchy and quite watery so you should be alright. If you do need more liquid, add in the reserved cooking water. • Our favorite variation of this dish: Omit the buttery spread sticks. Instead, saute 6-8 cloves of garlic in olive oil. Add in about 1 tsp of finely chopped fresh rosemary. Mash this into the potatoes and rutabaga, along with salt and pepper.

Note: When servings & ingredients are modified, nutrition & directions may vary.