Polish rutabaga-potato mash – brukiew z ziemniak – is a popular recipe because it uses two vegetables that have become favorites in Poland for their overwintering properties.
Rutabagas are often coated in wax to preserve them, so make sure to slice off that shiny outer layer before cooking. To get rid of some of their bitterness, blanch the rutabagas before cooking. And don’t be surprised to see your rutabagas turn a carrot-like orange when they cook!
Grandma Orr’s Polish Rutabaga Mash
- 1 medium rutabaga (about 1 pound), peeled and cubed
- 4 medium potatoes (about 1 pound), peeled and cubed
- 2 cups chicken stock or broth
- 1 teaspoon salt
- 2 teaspoons sugar
- 4 tablespoons butter
- 1/2 cup heavy cream
- freshly ground black pepper
- In a large saucepan, cover rutabaga with water and bring to a boil. Cook halfway, about 15 minutes. Drain.
- Place stock, rutabaga, potatoes, salt, and sugar in saucepan. Bring to a boil, lower heat and cook until vegetables are tender. Drain.
- Mash to a smooth consistency, adding butter and pepper. Adjust seasonings if necessary.
- Garnish with fresh herbs and carved apple slices.