Mashed Potato and Rutabaga Casserole

Mashed Potato and Rutabaga Casserole Recipe from Finland | Vegetarian Dish

Region / culture: Finland | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Mashed Potato and Rutabaga Casserole is a delicious and comforting side dish that is perfect for any occasion. This creamy and flavorful casserole is a great way to add some variety to your traditional mashed potatoes. With the perfect balance of potatoes and rutabaga, this dish is sure to be a hit with your family and friends.

History

Mashed Potato and Rutabaga Casserole is a classic dish that has been enjoyed for generations. Rutabagas, also known as swedes or yellow turnips, have been a staple in European cuisine for centuries. When combined with creamy mashed potatoes, they create a unique and delicious flavor that is both comforting and satisfying.

Ingredients

2 lb (907 g) thin-skinned boiling potatoes
salt
1 lb (454 g) (about 1 medium) rutabaga
0.25 cup flour
2 eggs
2 tsp salt
0.5 to 1 cup hot milk or light cream
1 tbsp butter
0.25 cup fine dry bread crumbs

How to prepare

Place the potatoes in a large pot and cover them with water.
Add 1 tsp of salt for each quart of water.
Heat the pot until it reaches boiling point and cook for 20 to 25 minutes.
Drain the potatoes and mash them. Add the cooked rutabaga* to the potatoes.
Using an electric mixer, beat the potatoes and rutabagas until they are smooth and fluffy.
Beat in the flour, eggs, salt, and milk (or cream).
Preheat the oven to 350°F (177°C).
Butter a 3 qt (2.84 liter) shallow baking dish.
Transfer the potato mixture into the baking dish.
Using a spoon, spread out the mixture evenly, creating indentations on the top of the casserole.
Dot the top with butter and sprinkle bread crumbs over it.
Bake the casserole uncovered for 1 hour, or until it is lightly browned.

Variations

Add grated cheese on top before baking for a cheesy twist.
Mix in cooked bacon or ham for added flavor.
Sprinkle fresh herbs like parsley or chives on top before serving.

Cooking Tips & Tricks

Be sure to cook the potatoes and rutabaga until they are fork-tender to ensure a smooth and creamy texture.

- Using an electric mixer will help to create a fluffy and light casserole.

- Adding a sprinkle of bread crumbs on top before baking will give the casserole a crispy and golden crust.

- For a richer flavor, use hot light cream instead of milk in the recipe.

Serving Suggestions

Mashed Potato and Rutabaga Casserole pairs well with roasted chicken, grilled steak, or a hearty stew. Serve it alongside your favorite vegetables for a complete and satisfying meal.

Cooking Techniques

Boiling the potatoes and rutabaga until they are fork-tender.

- Using an electric mixer to beat the potatoes and rutabaga until smooth and fluffy.

- Baking the casserole uncovered until it is lightly browned on top.

Ingredient Substitutions

Use heavy cream instead of light cream for a richer flavor.

- Substitute breadcrumbs with crushed crackers or panko for a different texture.

- Use sweet potatoes instead of regular potatoes for a sweeter twist.

Make Ahead Tips

You can prepare the casserole ahead of time and refrigerate it before baking. Simply cover the dish with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed.

Presentation Ideas

Serve Mashed Potato and Rutabaga Casserole in a decorative baking dish for a beautiful presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Mashed Potato and Rutabaga Casserole with a glass of white wine or a crisp salad for a well-rounded meal. It also pairs well with a side of cranberry sauce or gravy.

Storage and Reheating Instructions

Store any leftovers of Mashed Potato and Rutabaga Casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Mashed Potato and Rutabaga Casserole contains approximately 200 calories.

Carbohydrates

Each serving of Mashed Potato and Rutabaga Casserole contains approximately 30 grams of carbohydrates.

Fats

Each serving of Mashed Potato and Rutabaga Casserole contains approximately 8 grams of fats.

Proteins

Each serving of Mashed Potato and Rutabaga Casserole contains approximately 5 grams of proteins.

Vitamins and minerals

Mashed Potato and Rutabaga Casserole is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe contains dairy (butter, cream) and eggs.

Summary

Mashed Potato and Rutabaga Casserole is a nutritious and delicious side dish that is rich in carbohydrates, fats, and proteins. It is also a good source of essential vitamins and minerals.

Summary

Mashed Potato and Rutabaga Casserole is a delicious and comforting side dish that is perfect for any occasion. With its creamy texture and flavorful taste, this casserole is sure to become a family favorite. Enjoy this dish with your favorite main course for a satisfying and delicious meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a chilly autumn day, the kind of day that makes you want to curl up with a warm blanket and a hot cup of tea. I had just returned from a visit to my dear friend Agnes, who had shared with me her secret for making the most delicious mashed potato and rutabaga casserole.

Agnes was a wonderful cook, always experimenting with new flavors and ingredients. Her kitchen was a treasure trove of recipes, each one more mouthwatering than the last. On this particular day, she had invited me over for lunch, and as soon as I walked through the door, I was greeted by the tantalizing aroma of roasting vegetables and herbs.

As we sat down at her cozy kitchen table, Agnes served me a steaming bowl of mashed potato and rutabaga casserole. I took one bite and was immediately transported to food heaven. The creamy texture of the mashed potatoes combined with the earthy sweetness of the rutabaga was a match made in culinary heaven. I knew then and there that I had to learn how to make this dish myself.

Agnes saw the look of delight on my face and chuckled softly. "I'm glad you like it, dear," she said. "It's a family recipe that's been passed down for generations. Would you like me to show you how to make it?"

I eagerly accepted her offer, and together we set to work in her cozy kitchen. Agnes guided me through the steps, showing me how to peel and chop the rutabaga, boil it until tender, and then mash it with butter and cream. She shared with me her secret ingredient – a pinch of nutmeg – that added a subtle warmth to the dish. As we worked side by side, Agnes regaled me with stories of her own grandmother, who had taught her how to make this casserole when she was just a young girl.

By the time we had finished cooking, the casserole was ready to be served. Agnes set the dish on the table, and we sat down to enjoy our meal together. The flavors danced on my taste buds, and I savored each bite, knowing that I had found a new favorite recipe to add to my collection.

As I bid farewell to Agnes that day, she handed me a handwritten recipe card for the mashed potato and rutabaga casserole. "Keep this safe, dear," she said. "And remember, good food is meant to be shared with loved ones."

I tucked the recipe card into my purse and made my way home, my heart full of gratitude for the wonderful friend who had shared her culinary secrets with me. Over the years, I have made Agnes' mashed potato and rutabaga casserole countless times, each time bringing joy and warmth to my family and friends.

Now, as I stand in my own kitchen, preparing this beloved dish for yet another gathering, I can't help but feel a deep sense of connection to the generations of women who came before me. I am grateful for the culinary traditions that have been passed down through the ages, and I am honored to continue the legacy by sharing this recipe with those I hold dear.

As I take the casserole out of the oven and set it on the table, I am met with smiles and exclamations of delight from my loved ones. I know that Agnes would be proud to see how her recipe has brought so much joy and comfort to those around me.

And so, as we gather around the table to enjoy our meal together, I offer a silent thank you to Agnes and all the women who have shared their recipes and culinary wisdom with me over the years. Their legacy lives on in each delicious bite, reminding me of the power of good food to nourish not just the body, but the soul as well.