Ingredients
2 small rutabagas, trimmed and cut into chunks
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon balsamic vinegar
Dash of freshly grated nutmeg
Kosher salt and freshly ground black pepper
Preparation
In a pot of boiling salted water, cook the rutabagas until fork-tender, about 15 minutes. Drain and mash using a large fork. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve.
