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
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