RUTABAGA-POTATO MASH WITH BACON

Rutabaga-Potato Mash With Bacon image

For the food historian Jessica B. Harris, humble rutabagas laced with rich, smoky bacon fat were the highlight of every childhood Thanksgiving. The ones her mother cooked were sharper than the ones we buy today, so she cut them with mild potatoes, but you can adjust the proportions to your liking. If bacon is off the menu for you, add butter or olive oil to the pot instead, and more to taste after mashing.

Provided by Jessica B. Harris

Time 1h

Yield 6 servings

Number Of Ingredients 5

Ingredients

6 strips bacon
2 pounds rutabagas, peeled and cut into 1-inch chunks
2 large baking potatoes, peeled and cut into 1-inch chunks
Pinch of sugar, plus more to taste
Salt and freshly ground black pepper, to taste

Steps:

In a large, heavy pot over medium heat, cook bacon until fat is rendered, and bacon is beginning to brown. Add rutabagas and pour in water to cover. Bring to a boil, then lower to a fast simmer and cook 25 minutes.
Add potatoes to the pot and cook until both vegetables are very tender, about 20 minutes more. Drain, reserving about 2 cups of cooking liquid. Set bacon aside.
Mash the vegetables together until smooth or, for a finer texture, put through a food mill. Add reserved liquid as needed to loosen the mixture. Finely mince bacon and add to the vegetables. Add sugar, salt and pepper and stir well. Taste and adjust the seasonings. Transfer to a serving bowl and serve hot.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 8 grams, TransFat 0 grams