If potatoes and turnips are on your holiday menu, combine them in this tasty side dish.
Something A Bit Different
I’m pretty traditional when it comes to my Thanksgiving and Christmas menus. Often I think I’m a bit stodgy about serving the same well-loved and comforting dishes.
However, on the other hand, I do like to try new things and give them a test drive before the main event. That’s the way it worked with this non-traditional side dish which is made from two of the most traditional ingredients. It’s fair to say that potatoes and rutabagas (the Brits call them “Swedes”) appear on most people’s Thanksgiving table.
Here, you combine them in this simple and very tasty side dish.
Potato Flavor Is Simple
The reason for the great flavor in this recipe is the way you prepare the potatoes.
You don’t boil them. Instead, you pare them oil and season them then roast them. Simple condiments work best–just simple salt and pepper. Make sure to use a floury potato–russets or Idaho for Americans and King Edwards for those in the UK.
I actually loved the idea of roasting the potatoes when I saw something like this made in an online cooking show I recently watched.
As for the rutabagas, they are simply boiled. Stove-top cooking always seems to take a long time with this veggie. I find I get much better results when I use my InstantPot. Pressure cooking takes very little time and makes the rutabagas soft enough to mash easily.
An Optional Finishing Touch
These are just wonderful served simply prepared as the recipe directs.
If you’d like a bit of browning, you can pop them in the oven (in a small casserole) for a short time. Directions are in the “notes” section of the recipe card.
Creamy Potatoes And Turnips
- 1 1/2 lbs russet or Idaho potatoes pared and cut in large chunks
- 1 tbs olive oil
- salt and pepper
- 1.5 lbs rutabaga (2 small or 1 large Sweede, yellow turnip)
- 1/2 cup sour cream
- 2 tbs butter melted
- 2 tbs chopped fresh chives
- Preheat oven to 400 degrees F. Place potatoes in a bowl and drizzle oil over them; toss to coat. Lay potatoes in a single layer on a baking sheet. Bake for about 30 minutes or until potatoes are soft in the center and golden brown. Remove from oven and place in a large bowl. Cover to keep warm.
- While potatoes are cooking, pare and dice the rutabaga. If using a pressure cooker/InstantPot, place the rutabaga in the pot and add 1 cup of water and a pinch of salt. Cook for 10 minutes at high pressure (15 psi). For conventional cooking, place rutabaga in a saucepan, cover with water and add 1 tsp salt. Bring to a boil, reduce heat, cover and simmer for about 30 minutes, or until soft.
- Drain rutabagas well then add to the bowl with the potatoes. Using a potato masher, roughly mash potatoes and rutabagas together. Don’t over mash—this dish is rustic so you want lumps.
- Add the butter and sour cream and mix well. Add salt and pepper to taste.
- Garnish with the chives.
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