Rutabaga & Potato Puree

Eating Well

Ready in: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 8
Gluten Free


  • Freshly ground white or black pepper, to taste
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
    Produce;Spices and Seasonings
  • 4 cloves garlic, peeled
  • 1/3 cup nonfat milk, scaled
    Milk, Eggs, Other Dairy
  • 1 1/2 pounds potatoes, peeled and cut into large chunks
  • 1 1/2 pounds rutabaga, peeled and cut into small chunks
  • Salt, to taste
    Spices and Seasonings


  • Place rutabagas and potatoes in a large pot and cover with water.
  • Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes.
  • Drain thoroughly and return the vegetables to the pan.
  • Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly.Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher.
  • Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper.

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