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Serves: Serves 10–12
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.