I've been looking for recipes on this for you and this is the only decent one I have found. None refer to cornflakes or shreds but some do call for pinhead oatmeal. Anyway, try this or go to Google for other options. BTW, I have never cared for rutabagas but always substitute good, crisp turnips instead. I have also always preferred good fried potato cakes made from left over mashed potatoes. I always add chopped onion, beaten egg, and tops or chives when available,and a little cream. I make mine out in patties, place on a sprayed aluminum foil sheet (on a cookie sheet) and freeze for about 30 minutes. I then dip in flour, shake off excess, and fry in oil at 350 degrees. Watch them carefully or they will burn. Try to turn only 1 time or they will become too oily. Drain on paper towels and enjoy.
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By bookworm2211
My Grandmother always made this for special occasions. It is easy and tastier than plain mashed potatoes. It is really good with turkey.
3 pounds potatoes (about 6 medium sized)
3 pounds rutabaga (if it is 3 1/2 pounds or 2 1/2 pounds, it’s fine)
2 teaspoons salt plus more to taste
1 cup hot milk
4 tablespoons butter
1/4 teaspoon freshly ground (if possible) pepper
1/4 teaspoon nutmeg (freshly grated if possible), or to taste
I tablespoon chopped parsley, optional
Peel and cut rutabaga and potatoes into two inch pieces and put into separate saucepans. Cover with water. Add 1 teaspoon salt to each pan. Cook until tender, remove from heat and drain. Leave in pan. Rutabaga will take about 30 minutes, and potatoes will take less time (about 5 minutes less). Both are done when they are not firm when you jab them with a fork.Heat the milk. Mash the drained potatoes in the pan. Add all the hot milk and mash potatoes some more (adding the milk before the butter makes the potatoes smoother). Add 2 tablespoons butter. Mash some more. Taste and add more salt if necessary. Mash drained rutabaga in the pot in which they were cooked. Add 2 tablespoons butter and mash some more.Combine mashed rutabaga and potatoes; add pepper, and nutmeg. Mash some more. Taste and add more salt if necessary. If you wish, garnish with chopped parsley.
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bookworm2211 | Nov 20, 2008 03:03PM
http://faculty.washington.edu/chudler...
bookworm2211 | Nov 21, 2008 09:42AM