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 Boil chopped rutabaga until tender: 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 the rutabagas to the pot.
2 Let steam, then mash: Reduce the heat to low and let the rutabaga steam for a minute or two. Mash with a potato masher.
3 Add the butter, sour cream, and salt and pepper to taste. Just before you serve, mix in the chopped dill or chives.