Rutabaga Potato Mash With Bacon Recipes

MASHED RUTABAGA WITH BACON

Steps:

• Place cut up rutabaga into a medium saucepan. Add 1/2 teaspoon of the salt and enough water to just cover. Bring to a boil over high heat. Reduce heat to medium low and simmer until soft, about 20 minutes. Drain.
• While the rutabaga cooks, cook the minced bacon over medium heat until crisp, about 8-10 minutes. Do not discard the grease.
• Using a food processor or potato masher, mash the drained rutabaga, remaining 1/2 teaspoon of salt, pepper, and bacon grease together until smooth. Stir in the cooked bacon and parsley. Serve hot.

RUTABAGA SMASH WITH BACON

Steps:

• In 3-quart Dutch oven, place rutabagas, carrots and enough water to cover; add 1/2 teaspoon of the salt. Heat to boiling; reduce heat to low. Cover; simmer 30 to 35 minutes or until tender. Drain.
• Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup of the butter over medium heat. Cook onion in butter 25 minutes, stirring occasionally, until very tender.
• In large bowl, mash rutabagas and carrots until almost no lumps remain. Add onion, whipping cream, pepper, remaining 1/4 cup butter and remaining 1/2 teaspoon salt; stir until well blended. Sprinkle with bacon. Garnish with rosemary.

MASHED RUTABAGA AND YUKON GOLD POTATOES

Steps:

• Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
• Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
• Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.
• In a small saucepot, bring the cream to a boil and turn off.
• Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE

Steps:

• In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
• Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

BACON-CHIVE MASHED RUTABAGA

Steps:

• Cook 2 diced peeled rutabagas in boiling salted water until tender, 20 to 25 minutes; drain and return to the pot over low heat. Meanwhile, cook 2 slices chopped bacon in a skillet until crisp; add the drippings to the rutabaga along with 1/2 cup milk and 2 tablespoons olive oil. Mash well. Season with salt and pepper. Top with the bacon and chives.

MASHED RUTABAGAS

Steps:

• Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

MASHED RUTABAGAS WITH BACON

Steps:

• Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
• Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
• Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.

MASHED POTATOES AND RUTABAGA

Steps:

• 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.
• In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.

MASHED POTATOES WITH RUTABAGAS AND BUTTERMILK

Steps:

• Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
• Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
• Transfer potatoes to bowl. Sprinkle with green onions and serve.