- December 1st, 2009FeaturedWeekly Recipe:NonWeekly
2 lbs rutabagas cut into 1-inch pieces
3 lbs potatoes cut into 1-inch pieces
3 tablespoons butter
1/2 cup milk
1/3 cup sour cream
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon parsely, chopped
1. Peet and cut rutabagas and potatoes; cook until tender. Drain and mash.
2. Mix in butter, milk, sour cream, pepper, salt, and parsley.
3. Stir together. Serve hot.