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Cheesy Rutabaga and Potato Mash

Scott Phillips

Servings: 4 to 6

Rutabagas add an attractive golden hue and rustic texture to mashed potatoes.


  • 2 Tbs. cider vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 1 lb. russet potatoes, peeled and cut into 1-1/2-inch pieces
  • 1 lb. rutabaga, peeled and cut into 1-inch pieces
  • 4 oz. coarsely grated Emmentaler cheese (1 cup)
  • 2 Tbs. heavy cream
  • 2 Tbs. unsalted butter, softened

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 35
  • Sodium (mg): 140
  • Carbohydrates (g): 21
  • Fiber (g): 3
  • Sugar (g): 4
  • Protein (g): 7


  • In a small bowl, whisk the vinegar, oil, parsley, 1/4 tsp. salt, and 1/4 tsp. pepper.
  • Position a rack 6 inches from the broiler, and heat the broiler on medium high.
  • Bring a large pot of water to a boil, add the potatoes and rutabaga, return to a boil, and cook until tender, 15 to 20 minutes. Drain and return to the pot. Add the cheese, cream, butter, half of the vinaigrette, 1/2 tsp. salt, and 1/2 tsp. pepper, and mash until the potatoes are almost smooth and the rutabagas still have a bit of texture. Transfer to a broiler-safe baking dish. Broil until the top is crisp and golden brown, 3 to 5 minutes.
  • Drizzle the remaining vinaigrette over the top and serve.


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