Kalrotstappe, Scandanavian Mashed Rutabagas (Vegan)

(Ignore the 404 error post of the same name!!!) Rutabegas are called "swede" or "orange of the North" in Scandanavia. People often think rutabagas and turnips are one in the same but they are not, rutabagas are bigger, darker, and starchier. This version of kalrotstappe from "Cooking the Norwegian Way" calls for a potato to be added for extra nutrition and texture since the rutabagas alone won't mash easily. You can use any kind of non-dairy milk (or regular if you're not vegan), I think almond milk is best for this.

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 1 1⁄2 lbs  rutabagas
• 1  large potato
• 1  teaspoon sea salt
• 3 -4  tablespoons  almond milk
•  salt and pepper

Directions

1. Peel the rutabagas and potato, slice the rutabagas and keep the potato whole. Place them into a saucepan of cold, salted water (just enough to cover them.).
2. Bring to a boil then a medium simmer and cook until tender, about 25-30 minutes.
3. Carefully pour off the water and let any remaining moisture steam off.
4. Mash the potato and rutabagas together, salt and pepper to taste, and add the almond milk until the mixture has a nice creamy consistency. Reheat and serve hot.