Mashed Rutabagas

Serves: Serves 10–12

Ingredients

  • 5 lbs rutabagas, peeled and cut into 1" pieces
  • 2 Tbsp kosher salt, divided
  • 1-3/4 cup heavy cream, divided
  • 8 cloves garlic
  • 2 Tbsp fresh sage, chopped
  • 2 Tbsp butter
  • 1 tsp ground black pepper
  • 2 cups shredded Gruyère or Swiss cheese

Preparation

Place the rutabagas in a large pot and cover them with water.

Add 1 Tbsp salt to the water.

Boil until they are soft and tender, about a half an hour.

In the meantime, place 1 cup of the heavy cream in a small saucepan with the garlic and sage.

On a very low simmer, cook the garlic until soft enough that it will smash when pressed with a fork.

Remove from heat, add the butter to the hot cream. Set aside.

When the rutabagas are cooked, drain them and place them in a bowl of a stand mixer.

Add the cream with the garlic, sage, butter, remaining cream, remaining 1 Tbsp of salt and pepper.

With a whip attachment on the stand mixer, mash the rutabagas. Note: they will not mash to a smooth

consistency; they will be slightly chunky.

Fold in the Gruyère cheese until melted.

Serve.