Sweets & Swedes
Oct. 7th, 2010 08:05 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
herlander_refugee in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomAh, nightshade allergies and upcoming holidays. I don't know about anyone else, but my favorite part of the winter holiday season was always mashed potatoes and that yummy giblet gravy!
Taking the potatoes off my plate made me unhappy. But hey, I adapt!
1 lb white sweet potatoes (not the deeper red sort or yams)
1 lb rutabagas (nicknamed 'Swedes')
salt and pepper to taste
butter
(goat cheese - optional)
This is pretty simple. Peel the rutabagas and cut them into about 2" x 2" chunks. (Now, do not worry if there is a greenish tinge to the 'Swedes'---it is NOT the green poison in potato peels because they are not a member of the same family any more than celery being poison cause it is green!)
Start the swedes cooking right away, they are far more hard than the sweet potatoes. Give them about a 20 minute head start; bring to a boil and then lower the heat to medium. Peel and chop the sweet potatoes while they cook.
When you can get a fork into the rutabaga to pick it up, but it is not the least bit mashably done, add the sweet potatoes. They cook rather faster...likely another 20-25 minutes will do it. The idea is to get both of them to the soft enough to mash state at once.
Drain the veggies well. Rutabagas tend to be 'wetter' than white Irish potatoes; I find I never need to add any milk at all. I add butter and salt and pepper for ordinary meals...just to taste. Mash them together and taste as you season.
For special meals, I add a chunk of goat cheese instead of butter; it has a creamier consistency.
Taking the potatoes off my plate made me unhappy. But hey, I adapt!
1 lb white sweet potatoes (not the deeper red sort or yams)
1 lb rutabagas (nicknamed 'Swedes')
salt and pepper to taste
butter
(goat cheese - optional)
This is pretty simple. Peel the rutabagas and cut them into about 2" x 2" chunks. (Now, do not worry if there is a greenish tinge to the 'Swedes'---it is NOT the green poison in potato peels because they are not a member of the same family any more than celery being poison cause it is green!)
Start the swedes cooking right away, they are far more hard than the sweet potatoes. Give them about a 20 minute head start; bring to a boil and then lower the heat to medium. Peel and chop the sweet potatoes while they cook.
When you can get a fork into the rutabaga to pick it up, but it is not the least bit mashably done, add the sweet potatoes. They cook rather faster...likely another 20-25 minutes will do it. The idea is to get both of them to the soft enough to mash state at once.
Drain the veggies well. Rutabagas tend to be 'wetter' than white Irish potatoes; I find I never need to add any milk at all. I add butter and salt and pepper for ordinary meals...just to taste. Mash them together and taste as you season.
For special meals, I add a chunk of goat cheese instead of butter; it has a creamier consistency.
no subject
on 2010-10-07 04:00 pm (UTC)no subject
on 2010-10-07 04:10 pm (UTC)no subject
on 2010-10-07 04:22 pm (UTC)Do you ever do mashed cauliflower to sub for potatoes?
no subject
on 2010-10-07 04:27 pm (UTC)I have used mashed cauliflower, yes. They seem very tasteless and watery to me by comparison. Thus the sweets-Swedes combo which is very much more like the "real potatoes."
no subject
on 2010-10-07 05:09 pm (UTC)