Prep 5 mins
Cook 15 mins
These are not exactly potatoes but it will pass for real taters!
- 4 medium rutabagas
- 1⁄4 cup sour cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons chives (fresh, diced)
- Peel and chop rutabegas into bite size peices. Place in a saucepan and cover with water. Add the tsp of salt and bring to a boil. Gently boil on medium high heat until soft when pricked with a fork (about 15 minutes).
- Strain the rutabega peices and place them in a bowl. Mash the rutabegas until they are a desired consistency and add the sourcream, butter, pepper chives, additional salt to taste, and stir to combine.