Yukon gold potatoes, parsnips, and rutabagas make a nice alternative to traditional mashed potatoes. Prepare this dish ahead, refrigerate, and add more milk, if necessary, when reheating.
Cooking Light NOVEMBER 2007
Place first 3 ingredients in a Dutch oven. Cover with water to 2 inches above vegetables, and bring to a boil. Reduce heat, and simmer for 25 minutes or until rutabaga is very tender; drain. Return pan to heat. Add milk and butter to pan; cook for 1 minute or until thoroughly heated. Add rutabaga mixture to pan; mash with a potato masher to desired consistency. Stir in salt, mustard, and pepper.
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