Mashed Potato and Rutabaga* Casserole
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Contents |
[edit] Description
12 servings
[edit] Ingredients
- 2 pounds thin-skinned boiling potatoes
- salt
- 1 pound (about 1 medium) rutabaga*
- 1/4 cup flour
- 2 eggs
- 2 teaspoons salt
- 1/2 to 1 cup hot milk or light cream
- 1 tablespoon butter
- 1/4 cup fine dry break crumbs
[edit] Directions
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 20to 25 minutes. Drain, mash, and add the cooked rutabaga* to the potatoes. Beat with and electric mixer until the potatoes and rutabagas* are smooothe and fluffy. Beat in the flour, eggs, salt, and milk (or cream). Preheat oven to 350 degrees 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 untillightly browned.
