Mashed rutabaga with sour cream, dill, salt and pepper.
- 2 to 3 pounds of rutabagas, peeled and chopped into 1 inch chunks
- Salt and black pepper
- 2 teaspoons butter
- 1/4 cup to 1/2 cup full-fat sour cream (more or less to taste)
- 2 Tbsp chopped fresh dill or chives
1 Cover the chopped rutabaga with about 1 inch of cold water and bring to a boil. Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and return to the pot.
2 Reduce the heat to low and let the rutabaga steam for a minute or two. Mash with a potato masher. Add the butter, sour cream, and salt and pepper to taste. Just before you serve, mix in the chopped dill or chives.