From the December 2011 issue of Fine Cooking
- 4 T. unsalted butter, softened; more for the baking dish
- 1 3/4 lbs yellow potatoes, cut into 1-1.5 inch chunks
- 1 large rutabaga (about 1-1/2 lb.), peeled and cut into 1-inch chunks
- 8 oz cream cheese, softened, cut into 4 chunks
- 1/2 t. dry mustard
- 1/2 C. ﬁnely grated Romano cheese
- whole milk, as needed
- salt and pepper
Butter an 8×11 baking dish and set aside.
Put the potatoes and rutabaga in a 5 to 6 quart saucepan or dutch oven and cover with cool water by about 1 inch (the rutabaga will ﬂoat to the top). Add 1/2 t. salt and bring to a boil. Reduce heat and cook until the potatoes are very tender and the rutabaga is soft, about 25 minutes. Drain the veggies and return them to the pot. Set over medium heat for a minute or two, shaking and stirring to rid them of excess moisture and steam.
Using a stand mixer or electric hand mixer, mash the potatoes and rutabaga. Gradually add the cream cheese and beat until absorbed. Gradually add the butter and beat until absorbed. Add the mustard and half of the cheese and beat until combined. If the puree seems too dry, add enough milk to make it light and ﬂuﬀy but not wet. Season to taste with salt and pepper. Transfer the mash to the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese on top.
Bake uncovered at 375 until heated through and top is golden, about 20 minutes.