Wednesday, June 21, 2006

potatoes and rutabagas

Many thanks to Erin for this 'baga recipe. It was passed down by her Grandma Oleta Stevens Skinner. Enjoi!

Potato and Rutabaga Casserole

6 potatoes, peeled and quartered

1 cup sour cream

1 big 'ole rutabaga, peeled and cubed so as the cubes are 'bout the size of your thumb

1 t. or so sugar

1/4 cup butter (not that margarine stuff, no sir)

dash salt

8 oz. cream cheese, cubed

1/4 teaspoon pepper

Big 'ole handfuls Cheddar cheese

1/4 cup dry bread crumbs

Cook potatoes in boiling water for 15-20 minutes. Drain and then return to pot and dry (she means leave it in pot over low heat). Place potatoes in a large bowl. In the same potato pot, cook your baga in boiling water until tender (maybe 20 or 30 minutes? I don't rightly remember exactly) Now drain and return to pot and dry this too. Now, while that's doing its thing, you mash hot potatoes with some of the butter. I always use a fork to mash, not one of those fancy masher things. A fork will get it all mashed good. Add your cream cheese, cheddar cheese, sour cream, sugar, salt and pepper. Throw a little salt over your shoulder to scare them devils off (she laughs here because she says this in every recipe that includes salt). Beat together. Mash that soft baga; add to mixture and beat 'til all creamy. Transfer to a greased 2-qt. casserole dish. Melt remaining butter and stir into bread crumbs; sprinkle over casserole. Sometimes I might even sprinkle some extra cheese on top of the crumbs. Bake at 350 for about 30 minutes.

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