Whipped Potatoes and Rutabagas with a Kick

[Guest guest]

Whipped

Potatoes and Rutabagas with a Kick

 

1 1/4 pounds rutabagas

2 1/2 pounds

white potatoes

2 tablespoons butter

1 shallot, peeled and finely

minced

1 cup milk, heated

1 teaspoon salt

3 1/2 ounces soft smoked

jalapeno flavored cheese or grated Fontina or Jarlsberg cheese

 

Peel the rutabagas and cut into a 1/2 inch dice.

Place in a large pot and cover with lots of water. Bring to a boil, cover,

reduce the heat slightly and cook at a low boil 15 minutes. Peel the potatoes

and cut into a 1/2 inch dice. Add to the rutabagas, cover and continue cooking

20 minutes, or until tender. While the vegetables are cooking, melt the butter

in a small pan. Add the shallot and saute 2 minutes. Set aside. Drain the

vegetables and put into the large bowl of an electric mixer. Add the sauteed

shallot, warm milk, salt and cheese. Whip on medium low speed just until

blended. The finished dish will not be completely smooth, but will still have

little chunks of the rutabaga in it. Serve immediately.