Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Rutabaga-Sweet Potato Mash with Garlic and Sage Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 3, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 30 mins Total Time: 1 hrs Yield: 8 to 10 Serves Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing. Ingredients 2 pounds rutabaga, peeled and cut into ½-inch pieces 2 pounds sweet potatoes, peeled and cut into 1-inch pieces Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 2 tablespoons minced garlic (from 5 to 6 cloves) 2 tablespoons finely chopped fresh sage leaves ½ cup heavy cream Directions 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. 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. Cook's Notes 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. Rate it Print