Place potatoes, rutabaga and carrots in a large saucepan. Cover with salted water. Bring to a boil and simmer for 20 to 25 minutes or until tender. Drain and return to saucepan.
Root Vegetable Mash
Mashed carrots? And rutabagas? Yes and yum. They work beautifully in combination with mashed potatoes.
Servings and Ingredients
|2||large russet potatoes, peeled and coarsely chopped|
|½||rutabaga, peeled and coarsely chopped|
|3||carrots, peeled and coarsely chopped|
|2 tbsp.||Hy-Vee unsalted butter|
|¼ c.||Hy-Vee heavy whipping cream|
|4 sprig(s)||fresh rosemary, chopped|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
Things To Grab
- Large saucepan
- Potato masher
Mash to desired consistency. Stir in butter, whipping cream and rosemary. Season to taste with salt and pepper.
270 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 30mg
- Sodium: 30mg
- Total Carbohydrates: 37g
- Protein: 5g
Vitamin A 8%
Vitamin C 40%
Hy-Vee Big Holiday Food Book 2016.