CLAPSHOT (mashed potatoes with rutabaga or turnips, for four)

1 pound rutabagas, peeled and cut into 1 inch pieces

2 pounds Yukon Gold potatoes, scrubbed, peeled and cut into 2 inch pieces

¼ cup whole milk

½ stick (¼ cup, 4 tablespoons) unsalted butter

¼ cup chopped fresh chives

½ teaspoon salt

freshly ground black pepper to taste

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1. Cook rutabagas in a 4 quart saucepan of boiling, well-salted water, uncovered, until very tender, about 20 minutes. With a slotted spoon, transfer rutabaga to a colander and drain.

2. Meanwhile, simmer potatoes in the same cooking water used for the rutabaga, uncovered, until very tender, about 25 minutes. Drain potatoes in colander.

3. Heat ¼ cup whole milk with ½ stick (4 tablespoons) unsalted butter in the same saucepan over moderate heat until the butter is melted. Remove from heat, add rutabaga and potatoes, and coarsely mash with a potato masher. Stir in the chives, ½ teaspoon salt and pepper to taste. Serve immediately.

4. The clapshot can be made up to 1 day ahead and refrigerated, covered. Reheat in a heavy saucepan over low heat, stirring to prevent scorching. Thin with milk if necessary.

from The Gourmet Cookbook

SERVE WITH:  Lamb shanks braised in stout

NOTE:  For HORSERADISH MASHED POTATOES, add 2 tablespoons drained bottled horseradish and 2 to 4 teaspoons sugar, or to taste, to the potatoes and rutabaga as they are mashed.

adapted from Gourmet Magazine, February, 2002