Mashed Rutabagas & Potatoes with Jarlsberg
 
 
Recipe type: Side
Cuisine: Norwegian
Ingredients
  • 3 cups peeled and cubed rutabagas
  • 2½ pounds Yukon Gold potatoes cut into chunks
  • ¾ cups heavy whipping cream
  • ½ cup shredded Jarlsberg cheese
  • 6 Tbsp unsalted butter
  • minced chives
  • salt and white pepper
Instructions
  1. Boil rutabagas over medium high heat in a large pot with enough salted water to cover rutabagas by 2-inches. Boil for 10 minutes.
  2. Add potatoes and cook until rutabagas and potatoes are fork tender (approximately 15-20 minutes). Drain, and return rutabagas and potatoes to pot and let dry over medium heat approximately 1 minute.
  3. Mash rutabagas and potatoes with ricer or whip with hand mixer on low speed. Stir in heavy cream, cheese, butter, chives and season with salt and pepper.
Recipe by Tout va bien! (tm) at https://christymajors.com/wine-pairing-weekend-norwegian-meatballs-2007-chateau-musar-horchar/