After yesterday, I thought I’d post something a little less. .. uh.. disgusting!

On Sunday I was browsing the Trib and came across this recipe by Abby Mandel for Golden Mashed Potatoes. I wasn’t really doing anything that day so I went to the supermarket and bought the ingredients to make them. The recipe at first, reminded me of something that Kelly said Jeff sometimes makes.. with turnips/rutabaga mixed with mashed potatoes. Some notes, and then the recipe is after the jump:

» A medium/large rutabaga is more likely to be 2 1/2 pounds than the 1 1/4 pounds required in the recipe

» The rutabaga had about a 1/4 inch of wax on it which got wax all over the cutting board and probably in the food too

» Day-am! A rutabaga is freaking hard to cut up! Especially with my high-quality Ikea knives (hint, hint – they’re shit!).

» The result is somewhat bland. Not sure what to add to make the taste more interesting.

» I put a bowl of pyrex mashed potatoes on the stovetop with the burner on to keep them warm until my brother and his friend got back from the Bears game. Then I realized they were burning on the bottom so I took the potatoes out of the bowl and put the pyrex bowl in the sink. Since there was burned potatoes in it, I knew it’d be hard to clean so I turned the water on to soak the burned food. Instantly the bowl shattered into 100 pieces. Dumb move on my part.

Golden mashed potatoes

Preparation time: 15 minutes
Cooking time: 40 minutes
Reheating time in microwave: 4 minutes
Yield: 6 servings

2 3/4 teaspoons coarse salt
1 medium large rutabaga, about 1 1/4 pounds, peeled, cut into 1 1/2-inch cubes
2 large russet potatoes, 1 1/2 pounds total, peeled, cut into 1 1/2-inch cubes
1/3 cup tiny-diced sweet onion
2 tablespoons each: butter, heavy cream
Freshly ground white pepper

Heat large pot of water and 2 teaspoons of salt to boil over medium-high heat; add rutabaga. Cook, uncovered, 10 minutes. Add potatoes; cook until vegetables are tender, about 25 minutes. Drain completely. Puree rutabaga, potatoes, onion, butter, cream, 3/4 teaspoon salt and pepper in a food processor. Serve hot.

Nutritional information per serving:

181 calories; 28% of calories from fat; 6 g fat; 4 g saturated fat; 17 mg cholesterol; 30 g carbohydrates; 3 g protein; 1,117 mg sodium; 4 g fiber