Potato and Rutabaga Mash

  • Yield: 8 servings


1medium rutabaga, turnip or celery root (about 1 pound)
1 1/2pounds Yukon Gold potatoes, peeled
1cup 2 percent reduced-fat milk
2tablespoons butter
1teaspoon salt
1teaspoon freshly ground black pepper
1cup grated Parmigiano Reggiano cheese


  1. In a large saucepan, combine rutabaga and water to cover; bring to a boil and cook 8 minutes. Add potatoes and cook about 20 minutes, until tender. Drain and place in a large mixing bowl.
  2. Heat milk, butter, salt and pepper in a large saucepan. Add potatoes and rutabaga and mash with a potato masher. Add cheese and stir well. Serve immediately.


Nutritional Info *per serving

  • Calories 160
  • Fat 6g
  • Cholesterol 20mg
  • Sodium 473mg
  • Carbohydrate 8g
  • Fiber 3g
  • Protein 7.5g