1 1/2lbsrusset or Idaho potatoespared and cut in large chunks
salt and pepper
1.5lbsrutabaga(2 small or 1 large Sweede, yellow turnip)
2tbschopped 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.
After mashing, these may be put in a 1 1/2 qt casserole and baked at 400F for about 15 minutes to brown the top.