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0.0 – 0 reviews • Potato
| Level: |
Intermediate |
| Total: |
1 hr |
| Prep: |
20 min |
| Cook: |
40 min |
| Yield: |
8 servings |
Ingredients
- 2 pounds rutabaga (yellow turnip), peeled and cut into 2- inch pieces
- 2 pounds Yukon gold potatoes, peeled and quartered
- 12 tablespoons unsalted butter, at room temperature
- 1 1/2 cups half-and-half, warmed
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons finely grated lemon zest
- 8 scallions, white and green parts, chopped, plus extra, whole, for garnish
- 1/3 cup finely chopped fresh parsley
- 1 1/2 cups fresh, unseasoned breadcrumbs
Instructions
- 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.)
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
442 |
| Total Fat |
26 g |
| Saturated Fat |
15 g |
| Carbohydrates |
47 g |
| Dietary Fiber |
7 g |
| Sugar |
10 g |
| Protein |
8 g |
| Cholesterol |
63 mg |
| Sodium |
774 mg |
