Recipe: Caramelized Potato and Rutabaga Mash

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

Directions:

1. Combine the potatoes and rutabagas in a 2-1/2 quart, saucepan and add just enough cream to cover the vegetables.
2. Stir in the salt.
3. Cover and bring the mixture to a boil over high heat.
4. 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.
5. 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.
6. 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.
7. Spoon the vegetables into an upright blender and add just enough of the cooking cream to cover 75% of the vegetables.
8. Add in the Angry Orchard Cider, just enough liquid to cover the vegetables completely.
9. Blend to a smooth velvety puree, about 2 mins.
10. 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.
11. Ready to serve.