1Peel and cut rutabaga and potatoes into two inch pieces and put into separate saucepans. Cover with water. Add 1 teaspoon salt to each pan. Cook until tender, remove from heat and drain. Leave in pan. Rutabaga will take about 30 minutes, and potatoes will take less time (about 5 minutes less). Both are done when they are not firm when you jab them with a fork.
2Heat the milk. Mash the drained potatoes in the pan. Add all the hot milk and mash potatoes some more (adding the milk before the butter makes the potatoes smoother). Add 2 tablespoons butter. Mash some more. Taste and add more salt if necessary. Mash drained rutabaga in the pot in which they were cooked. Add 2 tablespoons butter and mash some more.
3Combine mashed rutabaga and potatoes; add pepper, and nutmeg. Mash some more. Taste and add more salt if necessary. If you wish, garnish with chopped parsley.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Molecularly Creamy Mashed Potatoes
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source—her mother. Here, she demonstrates the wrong way (undercooking waxy potatoes, skimping on the cream, or, horror of all horrors, employing a food processor to mash) and the right way (using russet or Yukon Gold potatoes, cooking them as long as possible, drying them over heat before adding lots of cream, and topping with herbs). This approach elevates mashed potatoes to their rightful status as much more than a side dish. (Click here for Margo's mashed potatoes recipe.)
How to Make Salmon with Potatoes and Horseradish Sauce
You’ll be surprised at the sophistication of this easy, 5-ingredient dish. You can honestly never go wrong when you start with salmon and a sour cream sauce, especially if that sauce is flavored with dill and horseradish.