Inspired by Canal House Cooking, Volume 2
If you want to experiment, you can play around with add-ons to your mash. Besides caramelized onions or scallions, there are plenty of other options. Some green peas, perhaps, or caramelized leeks would go great with the mash. Maybe you want to add some roasted garlic – just a few cloves will do that trick. Play around and see which accent you like the best!
2 large rutabagas, peeled and cut into medium size pieces
1 Russet potato, peeled
4 tablespoons (1/2 stick) of butter
½ cup chopped scallions, white and green parts only or
½ cup caramelized onions (to learn how to caramelize onions, see here)
Place rutabagas and potato into a large pot of salted cold water. Bring everything to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot and cook for about 60 minutes, until the rutabagas are tender and easily pierced with a fork.
Drain the vegetables. In an empty pot, over medium heat melt the butter, and when melted return the rutabagas and potatoes back into the pot and mash with a potato masher until you get a smooth mass, with a few lumps here and there. Stir in caramelized onions. If you want to add scallions, add them while the butter is melting and cook for two minutes before adding the rutabagas and potatoes. Season with salt and pepper. And, as per Canal House instructions, “add as much butter as your conscience will allow.”