Mashed Vegetables
Preparation
5 minutes
Cooking
30 minutes
Portions
7
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 2 Russet potatoes, peeled and diced into large chunks (about 750 ml / 3 cups)
- 1 medium size rutabaga, peeled and diced into large chunks (about 750 ml / 3 cups)
- 60 ml (¼ cup) milk
- Salt and pepper to taste
Preparation
- Place the rutabaga and potatoes in a large pot of salted water and bring to a boil. Cook until tender (about 30 minutes, depending on the size of the pieces)
- Drain vegetables and return to the pot.
- Add the milk and mash to desired consistency.
- Add salt and pepper and serve as a side dish.
