Best Mashed Potato Rutabaga Gratin Recipes

MASHED POTATO AND RUTABAGA GRATIN

Steps:

• Butter an 8x11-inch baking dish and set aside. Put the potatoes and rutabaga in a 5- to 6-quart saucepan or Dutch oven and cover with cool water by about 1 inch (the rutabaga will float to the top). Add 1/2 tsp. salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover partially, and cook until the potatoes are very tender and the rutabaga is soft, about 25 minutes. Drain the vegetables and return them to the pot. Set over medium heat for a minute or two, shaking and stirring to rid them of excess moisture and steam. Transfer the vegetables to a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). On low speed, break up the vegetables until the potatoes are smooth and there are small chunks of rutabaga in the mixture. Gradually add the cream cheese, increase the speed to medium, and beat until absorbed. Gradually add the butter and beat until absorbed. Add the mustard and half of the pecorino and beat until combined. If the purée seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Season to taste with salt and pepper. Transfer the mash to the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese on top. Serve Position a rack in the center of the oven and heat the oven to 375°F. If the gratin was made assembled ahead and refrigerated, let it sit at room temperature while the oven heats. Bake uncovered until heated though and the top is golden, about 40 minutes for a refrigerated gratin or about 20 minutes for a freshly made gratin. Let sit for 15 minutes before serving.

MASHED POTATO & RUTABAGA GRATIN

Steps:

• 1. Butter an 8x11 baking dish. 2. In 5-6 quart saucepan cover potatoes & rutabaga with cool water by 1" (rutabaga will float). 3. Add 1/2 tsp salt, 2-3 sprigs of rosemay and bring to boil over med-high heat. Reduce heat to medium, cover partially, and cuul until tender and soft, about 25 mins. 4. Drain, remove rosemary sprigs, return to pot over medium heat for 2 mins, shaking and stirring to rid of excess moisture. (Don't worry if some loose rosemary leaves are included.) 5. Transfer to a stand mixer fitted with paddle attachment. On low speed, break up vegs untilpotatoes are smooth and rutabage is in small chunks. 6. Gradually add cream cheese, increase speed to medium and beat until absorbed. 7. Gradually add butter and beat until absorbed. 8. Add mustard, half the rosemary leaves, and half the cheese, and beat until combined. 9. If too dry, add some milk to make light & fluffy, but not wet. Season to taste with salt & pepper. 10. Transfer to prepared baking dish, smoothing the top with a spatula. Sprinkle remaining cheese and rosemary leaves on top. - May be prepared to this point up to 2 days ahead. Cover and refrigerate. 11. Preheat over to 375 degree F. If refrigerated, let gratin sit at room temperature while oven is heating. 12. Bake uncovered in middle of over until heated through and top is golden. About 40 mins if refrigerated or 20 mins for freshly made. 13. Garnish with sprigs of rosemary and let sit for 15 mins before serving.