Photo: Romulo Yanes; Styling: Claire Spollen
Rutabaga has a luscious buttery quality when cooked, so naturally, this root veggie shines in mash form. We incorporate potatoes as a way to provide the starch that rutabaga lacks, making for an ultrasilky, comfortingly hearty spin on classic Irish champ.
How to Make It
Step 1
Place rutabaga, potato, 6 cups water, 1 tablespoon salt, and bay leaves in a large saucepan over high heat. Bring to a boil; reduce heat, and simmer 18 minutes or until very tender. Drain; discard bay leaves.
Step 2
Return mixture to pan. Add remaining 3/4 teaspoon salt, butter, and pepper. Mash well with a potato masher; stir in onions.
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