- 3lbs rutabaga (about 2 large), peeled and cut into 1 inch pieces
- 1lb carrots, peeled and cut into 1 inch pieces
- 1/2 teaspoon salt, divided
- 1 cup sour cream
- 1/2 cup buttermilk
Place rutabaga and carrots in a large stockpot. Fill with cold water to 1 inch above vegetables. Bring to a boil over medium-high heat. Add 1/4 teaspoon salt, stir and reduce heat to a medium-low. Simmer until vegetables are tender, 45 to 50 minutes. Drain and return to pot. Stir in sour cream and mash vegetables with a potato masher, leaving the texture a bit chunky. Pour in buttermilk and continue to mash until thoroughly mixed. Add remaining salt and pepper; serve immediately. Makes about 6 cups; serves 8.