Roasted Garlic Mashed Rutabagas and Potatoes | Print |
(8 votes, average 3.88 out of 5)




Serves 8

  • 4 large cloves garlic, unpeeled
  • 2 pounds rutabagas
  • 2 pounds potatoes
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 tsp salt
  • ¼ tsp black pepper
  • ¼ cup chopped fresh cilantro
  1. Roast the garlic cloves in their skins a small dry skillet over medium heat until soft and blackened in spots, 10 to 15 minutes.  Cool, then slip off the skins and finely chop.
  2. Peel the rutabagas and potatoes and cut into 1-inch chunks. Put into a large pot of salted water. Heat to a boil and simmer until very tender, about 20 minutes. Drain and return to pot.
  3. Mash in the milk, sour cream, chopped garlic, salt and pepper until nearly smooth. (We like it a little chunky.)
  4. Stir in cilantro and season as need with more salt and pepper. Serve.