Rutabagas are similar to and sometimes mistaken for its cousin the turnip. Rutabagas thrive in cold climates and are larger, rounder, denser, and sweeter than turnips. They have a lower water content and a more pronounced flavor. Though white and purple varieties exist, commercial rutabagas almost always have yellow to orange skin and flesh. Rutabagas are in season almost all year and they peak October through March. Choose small to medium-size rutabagas (3 to 4 inches in diameter) that are smooth, firm, and heavy for their size. Lightweight rutabagas may be woody.
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Golden Rutabaga Mashed Potatoes
Makes 12 Servings
3 pounds rutabagas
4 pounds Finnish yellow, Yukon gold, russet potatoes
1/4 to 1/2 cup hot milk
1/2 cup (1/4 pound) butter or margarine, melted
1/4 teaspoon ground nutmeg
salt and white pepper
1. Peel rutabagas and potatoes, then cut into 2-inch chunks. In a 6- to 8-quart pan, bring two inches water to a boil; add rutabagas, reduce heat, cover, and simmer for 15 minutes.
2. Add potatoes; cover and simmer until vegetables are very tender when pierced (about 20 more minutes). Drain well.
3. Place half the vegetables at a time in large bowl of an electric mixer and beat until smooth, adding hot milk to moisten mixture to the desire consistency.
4. Mix in the butter and nutmeg; season to taste with salt and white pepper.
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