Rutabaga-Sweet Potato Mash with Garlic and Sage
In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.Advertisement
Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.
Make this up to two days ahead and keep refrigerated in an airtight container. Reheat it in the microwave, or in a heatproof bowl set over a pot of simmering water, stirring occasionally, until hot.