Name: Vanilla Scented Mashed Rutabaga and Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: Appetizers / Sides
Ingredients: 1 pound peeled rutabaga, diced into ¾-inch cubes; 1 pound peeled potatoes, diced into ¾-inch cubes; ¼ cup milk; 1 tablespoon unsalted butter; 1 teaspoon Nielsen-Massey No Sugar Added Pure Vanilla Extract; 1 teaspoon kosher salt

Vanilla Scented Mashed Rutabaga and Potatoes

When cooked and mashed, rutabaga, a cross between a cabbage and a turnip, tastes like a rich, golden potato without all the starch. The hint of vanilla in this rutabaga-potato mash makes for a fall or winter side that's a level up from your traditional mashed potatoes.

Ingredients

USMetric

1 pound peeled rutabaga, diced into ¾-inch cubes
1 pound peeled potatoes, diced into ¾-inch cubes
¼ cup milk
1 tablespoon unsalted butter
1 teaspoon Nielsen-Massey No Sugar Added Pure Vanilla Extract
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1 teaspoon kosher salt

Directions

Place rutabaga in a large pot and cover with cold water. Place pot over high heat and bring to a boil. Once water comes to a boil, cook rutabaga for 25 minutes. When rutabaga is nearly soft enough to be pierced by a fork, add potatoes. Cook both rutabaga and potatoes until they are soft enough to mash, approximately 10 to 15 minutes

Microwave milk and butter for 30 seconds to 1 minute or until butter is melted and milk is hot. Add vanilla to the milk mixture.

Drain the rutabaga mixture. Return to the pan. Sprinkle with salt. Add milk mixture and mash with a potato masher until smooth. Serve immediately.