Recipe by Olha
(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.
Top Review by StarrCook
We made these a few nights ago and took them as a potluck dish. They were a hit, with only an empty pan left! Delicious and will definitely be made again. We added some garlic, onion, salt, pepper, turmeric and paprika, and used coconut oil in the place of butter. Thank you very much!
- 2 lbs thin skinned boiling potatoes
- 1 lb rutabaga, about 1 medium
- 1⁄4 cup flour
- 2 eggs
- 2 teaspoons salt
- 1⁄2-1 cup hot milk or 1⁄2-1 cup light cream
- 1 tablespoon butter
- 1⁄4 cup fine dry breadcrumb
Directions See How It's Made
- Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
- Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
- Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
- Scandinavian Feasts.