GARLICKY POTATO-RUTABAGA MASH

Garlicky Potato-Rutabaga Mash image

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 8

2 to 4 heads garlic, depending on size
2 tablespoons olive oil
Kosher salt
1 pound rutabaga, peeled and chopped
2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
1 stick (8 tablespoons) unsalted butter

Steps:

Preheat the oven to 350 degrees F.
Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
Bring a medium pot of salted water to a boil. Add the rutabaga and cook until tender, about 25 minutes. Drain thoroughly.
Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the rutabaga. Mash the potatoes and rutabaga with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.