Here’s a simple recipe that incorporates hard cider into your usual mash potato dish. It combines russet potatoes and rutabagas resulting in a golden color, and sweet and savory flavors. This recipe for Caramelized Potato and Rutabaga Mash is courtesy of Angry Orchard.
Ingredients (about 3 cups):
- 1/2 lb Russet potato, peeled and cut into 1-inch cubes, about 2 cups
- 2 Rutabaga, peeled and cut into 1-inch cubes, about 2 cups
- 2 cups heavy cream
- 1 tsp salt
- 1/4 cup Angry Orchard Crisp Apple cider
- Combine the potatoes and rutabagas in a 2-1/2 quart, saucepan and add just enough cream to cover the vegetables.
- Stir in the salt.
- Cover and bring the mixture to a boil over high heat.
- Remove the lid and cut the heat down to low. Simmer, without stirring, until the mixture starts to separate and looks like it is curdling, about 1/12 hours or until the potato and rutabaga are tender.
- The milk solids will sink to the bottom of the pan and form a thick coating down there, and the vegetables will start to caramelize. You want the cream to reduce down in volume and thicken so the finished puree has a silky texture.
- Pull the pan from the heat and use a wooden spoon to scrape all the browned bits from the bottom of the pan into the mixture.
- Spoon the vegetables into an upright blender and add just enough of the cooking cream to cover 75% of the vegetables.
- Add in the Angry Orchard Cider, just enough liquid to cover the vegetables completely.
- Blend to a smooth velvety puree, about 2 mins.
- Using a rubber spatula, press the puree through a fine mesh strainer for an eeven more velvety texture. The consistency will be of a thick custard.
- Ready to serve.