- 2 rutabagas
- 2 tablespoons unsalted butter
- 4 garlic cloves
- 1 teaspoon large flake smoked salt
- 1 cup whole milk
- 4 ounces cream cheese
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons McCormick® Peppercorn Medley
Directions:
Mince garlic and set aside. Put olive oil and paprika in a medium mixing bowl and set aside. Cube cream cheese and set aside to soften. Cut centimeter slices and then cut again cross-wise to create cubes and set aside.
Melt butter in a sauteuse pan. Add garlic and sauté to a golden brown. Add rutabaga cubes and toss well to coat the rutabaga. Add salt and pepper. Toss again. Add milk and simmer for 30 minutes or until the rutabaga is very tender and can easily be pierced with a fork.
Add all the contents of the sauteuse pan to the mixing bowl and then top with the cream cheese. Using a hand or stand mixer, whip it all together. Add additional salt and/or pepper to taste, if desired. Serve immediately.
Myrtle's Note: I rewrote the directions as to how I prepared this. I did find the weight notations odd, since I had both one large and two medium rutabagas. The two rutabagas were each about 1 pound. So, I cannot fathom how four of those (equaling the 3.5-4 pounds) would have worked with the rest of the proportions since what I made worked out so well. Not having smoked olive oil, I substituted smoked salt, reducing the amount a bit. I also changed the type of pepper, because that peppercorn medley works so well with root vegetables and squashes. And, for the record, I found the consistency more ... grainy ... than mashed potatoes, but incredibly tasty.
Yield: 4-6
