Mashed Potato and Rutabaga Casserole

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Mashed Potato and Rutabaga Casserole

 

2 pounds thin skinned boiling potatoes

salt

1 pound rutabaga

1/4 cup flour

2 eggs

2 teaspoons salt

1/2 to 1 cup hot milk or light cream

1 tablespoon butter

1/4 cup fine dry break crumbs

 

Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt

for each quart of water. Heat to boiling and cook for 20 to 25 minutes. Drain,

mash and add the cooked rutabaga to the potatoes. Beat with and electric mixer

until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs,

salt and milk. Preheat oven to 350 degrees. Butter a 3 quart shallow baking

dish. Turn the mixture into the dish. Using a spoon, spread out the mixture,

making indentations in the top of the casserole. Dot with the butter and

sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly

browned. Yields 12 servings.