GARLIC-MASHED RUTABAGAS & POTATOES
My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.
Nutrition Facts :
BUTTERMILK MASHED POTATOES
Steps:
- In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
BUTTERMILK MASHED POTATOES
This creamy dish gets tangy flavor from the buttermilk.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add enough cold water to cover by 2 inches. Bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
- Drain; place in a large bowl. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined. If desired, garnish with snipped chives.
Nutrition Facts : Calories 183 g, Fat 6 g, Protein 4 g
MASHED RUTABAGA
This mashed rutabaga is a healthy side dish that is tasty, too. Buttermilk adds extra flavor.
Provided by Heather0283
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place rutabagas in a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and return to the warm pot.
- Mash rutabagas with a potato masher. Add milk, buttermilk, and cinnamon. Whip with an electric mixer until smooth. Season with salt and pepper.
Nutrition Facts : Calories 56.6 calories, Carbohydrate 10.2 g, Cholesterol 3.1 mg, Fat 0.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 86.6 mg, Sugar 7.5 g
BUTTERMILK MASHED POTATOES
Extra creamy buttermilk mashed potatoes bursting with flavor. No need to add gravy!
Provided by J
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
- Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 39.1 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 4.7 g, Protein 5.7 g, SaturatedFat 3.9 g, Sodium 486.6 mg, Sugar 3.5 g
BUTTERMILK MASHED POTATOES
My sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. -Stephanie Bremson of Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper.
Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 575mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
MASHED RUTABAGAS
Rather than serving expected mashed potatoes, use nutritious rutabagas, mashing them with buttermilk and seasoning them with a dash of nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- In a pot of boiling salted water, cook the rutabagas until fork-tender, about 15 minutes. Drain and mash using a large fork. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve.
MASHED RUTABAGAS AND POTATOES
Make and share this Mashed Rutabagas and Potatoes recipe from Food.com.
Provided by JackieOhNo
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In large pot, bring potatoes, rutabagas and enough salted water to cover to a boil. Reduce heat and simmer 20 minutes, or until potatoes and rutabagas are fork-tender; drain.
- Transfer to large bowl. Using hand masher or potato ricer, mash potato mixture until smooth. In pot over medium-high heat, warm buttermilk and butter for 1 minute, or until hot.
- Stir hot buttermilk mixture into potatoes. Fold in chives; season with salt and pepper, if desired.
MASHED POTATOES WITH RUTABAGAS AND BUTTERMILK
Categories Milk/Cream Dairy Potato Side Thanksgiving Vegetarian Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
- Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
- Transfer potatoes to bowl. Sprinkle with green onions and serve.
MASHED POTATOES AND RUTABAGA WITH LEMON
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
- Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
- Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)
- Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)
MASHED POTATOES AND RUTABAGA
Provided by Marian Burros
Categories dinner, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a pot large enough to hold the rutabaga and potatoes, cook the rutabaga in enough water to cover both rutabaga and potatoes. Cover the pot. After 10 minutes, add the potatoes and continue cooking, covered, until both vegetables are done, about 10 to 15 minutes. Drain.
- In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 12 grams, TransFat 0 grams
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