Ingredients for Scandinavian Mashed Potato And Rutabaga Casserole
- Boiling Potatoes
- 2 teaspoons salt
- 1 lb rutabaga
- 1/4 cup all-purpose flour
- 2 large eggs
- Milk
- 4 tablespoons butter (2 tbsp for greasing dish, 2 tbsp for topping)
- Fine Dry Breadcrumb
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How to Make Scandinavian Mashed Potato And Rutabaga Casserole
- Peel and chop 2 lbs russet potatoes into 1-inch pieces. Place in a large pot and cover with 4 cups of water. Add 2 teaspoons of salt.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- While potatoes cook, peel and chop 1 lb rutabaga into 1-inch pieces. Place in a separate saucepan, cover with 2 cups of water, and bring to a boil.
- Reduce heat and simmer for 25-30 minutes, or until rutabaga is tender.
- Drain both the potatoes and rutabaga thoroughly.
- Mash the potatoes and rutabaga together using a potato masher or electric mixer until smooth and creamy.
- In a large bowl, whisk together the mashed potatoes and rutabaga with 1/4 cup all-purpose flour, 2 large eggs, 1 teaspoon salt, and 1 cup heavy cream or milk.
- Preheat oven to 350°F (175°C). Grease a 3-quart shallow baking dish with 2 tablespoons of butter.
- Pour the potato and rutabaga mixture into the prepared baking dish. Spread evenly and create indentations on the surface using a spoon.
- Dot the top with 2 tablespoons of butter and sprinkle with 1/2 cup breadcrumbs.
- Bake uncovered for 50-60 minutes, or until golden brown and heated through.
- Let cool slightly before serving. Enjoy this classic Scandinavian side dish, perfect for 12 servings!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
12g
Fat
5g
Carbs
7g
