Debra Murray Recipes | HSN Cookbook | Print Friendly Version

Serving Size: 8

6 russet potatoes --peeled + quartered
1 tablespoon olive oil
2 cloves garlic -- whole
1 rutabaga -- peeled into 2" pieces
1 can chicken stock
1/2 teaspoon salt
1 teaspoon pepper
3 tablespoons butter or margarine
1 tablespoon cream or milk

1. Add oil to rice cooker and press cook. When oil is hot saute garlic. Cook for several minutes, Do not allow to brown.
   
   
2. Add potatoes, rutabaga, and stock. Cook for 30 minutes.
   
   
3. After 30 minutes add remaining ingredients and smash with a potato
   masher. Will be slightly chunky.
   
   

Note:
Substitution for rutabaga could be celery root, parsnips, or turnips. You may add 1 tablespoon fresh rosemary and thyme leaves right after cooking garlic.