Potato and Rutabaga Purée

Submitted by: Denise Walter	Country: U.S.A.
Category: Home/Vegetables
Quantity: 8 servings	Preparation time: 0:10 hr. Cooking time: 0:35 hr.

Ingredients

1	rutabaga (2-3/4 lb/1.25 kg)	1
6	large potatoes	6
1	pkg (4 oz/125 g) cream cheese, softened	1
1/2 cup	sour cream	125 mL
2 tbsp	butter	25 mL
	pinch of nutmeg
	salt and black pepper

Directions

Peel rutabaga and potatoes; cut into 2-in/5 cm chunks. In large saucepan boiling, salted water, cook rutabaga, covered, 15 minutes. Add potatoes; cook 20 to 25 minutes longer or until vegetables are very tender. Drain well; mash until fairly smooth.

Using electric mixer, beat in cream cheese, sour cream, butter, nutmeg, and salt and pepper to taste.

Transfer to greased 12-cup/3 L casserole; let cool. Cover and refrigerate up to 2 days.

To serve, let casserole stand at room temperature 30 minutes. Reheat in 325°F/160°C oven 20 to 30 minutes or until heated through.

Chef's Note

A delightful do-ahead vegetable purée.