In Poland, combining these two ubiquitous winter vegetables is called Brukiew z Ziemniak, and in Scotland, this dish is called "Neeps and Tatties." It was terrific, and I thought to myself, "Well, now maybe I'll stop overlooking the poor rutabaga!"
Mashed Potatoes with Rutabaga, or Neeps & Tatties
1 large rutabaga, peeled and cubed
2 russet potatoes, peeled and cubed
2 to 3 tbsp. butter
Salt & pepper to taste
Cream or milk (optional)
Rutabagas take longer to cook, so put them in a pot with some boiling water or broth and simmer for 15 minutes. Then add the potatoes, and simmer for 20 minutes. Both vegetables should be fork-tender. Drain, and add salt & pepper to taste, then the butter, and mash. You can add a little milk or cream too, if you like. Traditionally served with haggis, but can be served as a side with any meat dish or as a topping for shepherd's pie.
(Image: Kathryn Hill)