Description
These cheesy mashed potatoes with rutabaga are infused with fresh herbs and garlic, offering a creamy and flavorful twist on a classic side dish.
Ingredients
Units
Scale
- 3 lbs (1.360 kg) Yukon Gold potatoes, peeled and halved
- 1 rutabaga, peeled and shredded
- 2 large sprigs thyme, leaves retained
- 1 large sprig spicy oregano, leaves retained
- 2 sprigs rosemary, leaves retained
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Begin by peeling your potatoes and halving them, then peel the rutabaga and shred with a course grater.
- Prepare 2 separate bouquet garni with the fresh herbs, placing a larger portion into the one planned for the potatoes. Place potatoes along with bouquet garni of herbs in a large pot of water to boil. Do the same in a smaller pot for the rutabaga. Boiling until tender but still intact, about 20 minutes.
- Strain both the potatoes and rutabaga, allowing to cool to touch. Remove bouquet garni and save for another application (can be frozen for added flavor in soups, stocks or stews.)
- Once cooled a bit, chop or process rutabaga until minced. Then take potato halves and grate with a course grater. Place both in a large mixing bowl along with shredded cheese and mash until incorporated and smoothed.
- Place butter in warmed half and half adding pepper and whisk for a bit. Slowly adding butter mixture to potato mix and blend with a hand mixer until creamy.
- Place mixture into a pastry bag and pipe onto a parchment lined baking sheet. Each mound should be about 3-4 inches wide. Note: you can do any size you wish but mind the baking time.
- Now we will want to sauté our garlic in the oil, until just fragrant, 30-60 seconds, but do not allow brown.
- Drizzle garlic oil over each mashed mound, then bake in a pre-heated oven at 425 degrees F (218.3 C), for 8-10 minutes or until lightly golden and garlic begins to char a bit.
- Sprinkle with Fleur De Sel and serve
Notes
For a smoother texture, you can use a potato ricer instead of a masher. If you prefer a stronger cheese flavor, try using a sharp cheddar. These potatoes can be made ahead and reheated in the oven at 350°F until warmed through. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 20