Ingredients
4 medium potatoes, peeled and cubed (about 4 cups)2 medium rutabagas, peeled and cubed (about 5 cups)2 garlic cloves, peeled2 tablespoons butter1 teaspoon salt1/4 teaspoon pepper1/4 to 1/3 cup warm buttermilk
Preparation
Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.
