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1 rutabaga (2-3/4 lb/1.25 kg) 1
6 large potatoes 6
1 pkg (4 oz/125 g) cream cheese, softened 1
1/2 cup sour cream 125 mL
2 tbsp butter 25 mL
pinch of nutmeg
salt and black pepper
Peel rutabaga and potatoes; cut into 2-in/5 cm chunks. In large saucepan boiling, salted water, cook rutabaga, covered, 15 minutes. Add potatoes; cook 20 to 25 minutes longer or until vegetables are very tender. Drain well; mash until fairly smooth.
Using electric mixer, beat in cream cheese, sour cream, butter, nutmeg, and salt and pepper to taste.
Transfer to greased 12-cup/3 L casserole; let cool. Cover and refrigerate up to 2 days.
To serve, let casserole stand at room temperature 30 minutes. Reheat in 325°F/160°C oven 20 to 30 minutes or until heated through.
Chef's Note
A delightful do-ahead vegetable purée.
6 large potatoes 6
1 pkg (4 oz/125 g) cream cheese, softened 1
1/2 cup sour cream 125 mL
2 tbsp butter 25 mL
pinch of nutmeg
salt and black pepper
Peel rutabaga and potatoes; cut into 2-in/5 cm chunks. In large saucepan boiling, salted water, cook rutabaga, covered, 15 minutes. Add potatoes; cook 20 to 25 minutes longer or until vegetables are very tender. Drain well; mash until fairly smooth.
Using electric mixer, beat in cream cheese, sour cream, butter, nutmeg, and salt and pepper to taste.
Transfer to greased 12-cup/3 L casserole; let cool. Cover and refrigerate up to 2 days.
To serve, let casserole stand at room temperature 30 minutes. Reheat in 325°F/160°C oven 20 to 30 minutes or until heated through.
Chef's Note
A delightful do-ahead vegetable purée.
