Food Service Version
Yield
~50 1/2 cup servings
Ingredients
9 lbs. rutabagas
9 lbs. potatoes
1 cup butter
2 cups heavy cream
2 1/2 cups grated parmesan cheese
2 cloves raw garlic, minced
Salt and pepper, to taste
9 lbs. potatoes
1 cup butter
2 cups heavy cream
2 1/2 cups grated parmesan cheese
2 cloves raw garlic, minced
Salt and pepper, to taste
Directions
1. Peel and chop rutabagas and potatoes into chunks and place in a pot of boiling water. Cook for about 20 minutes, or until easily pierced with a fork.
2. Drain, return to pot, and add butter, stirring to coat and melt.
3. Mash with a fork or potato masher.
4. Mix in cream, garlic, and parmesan, plus salt and pepper to taste. Serve hot.
2. Drain, return to pot, and add butter, stirring to coat and melt.
3. Mash with a fork or potato masher.
4. Mix in cream, garlic, and parmesan, plus salt and pepper to taste. Serve hot.
Home Version
Yield
4-6 servings
Ingredients
2 small rutabagas
2 potatoes
2 Tbsp. butter
1/4 cup cream
1/3 cup grated parmesan cheese
Salt and pepper, to taste
2 potatoes
2 Tbsp. butter
1/4 cup cream
1/3 cup grated parmesan cheese
Salt and pepper, to taste
Directions
1. Peel and chop rutabagas and potatoes into chunks and place in a pot of boiling water. Cook for about 20 minutes, or until easily pierced with a fork.
2. Drain, return to pot, and add butter, stirring to coat and melt.
3. Mash with a fork or potato masher.
4. Mix in cream and parmesan, plus salt and pepper to taste. Serve hot.
Source: Stetted- http://www.stetted.com/index.php/2010/03/31/parmesan-mashed-rutabaga/, edited by GMFTS
2. Drain, return to pot, and add butter, stirring to coat and melt.
3. Mash with a fork or potato masher.
4. Mix in cream and parmesan, plus salt and pepper to taste. Serve hot.
Source: Stetted- http://www.stetted.com/index.php/2010/03/31/parmesan-mashed-rutabaga/, edited by GMFTS
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