Mashed Potatoes And Rutabaga

Ingredients

• ¾ to 1 pound rutabaga, peeled and cut into 3/4-inch cubes
• 1 pound potatoes, peeled and cut into one-inch cubes
• 2 tablespoons unsalted butter
• ¼ to Y cup buttermilk
• ⅛ teaspoon nutmeg
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    363 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 9 grams dietary fiber; 12 grams sugars; 7 grams protein; 31 milligrams cholesterol; 97 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. In a pot large enough to hold the rutabaga and potatoes, cook the rutabaga in enough water to cover both rutabaga and potatoes. Cover the pot. After 10 minutes, add the potatoes and continue cooking, covered, until both vegetables are done, about 10 to 15 minutes. Drain.
2. In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.

30 minutes