Angry Orchard’s – Caramelized Potato and Rutabaga Mash
Angry Orchard's - Caramelized Potato and Rutabaga Mash
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- ½ lb Russet potato peeled and cut into 1-inch cubes, about 2 cups
- 2 Rutabaga peeled and cut into 1-inch cubes, about 2 cups (can substitute Turnips or Sweet Potatoes, if needed)
- 2 Cups Heavy cream
- 1 Teaspoon Salt
- ¼ Cup Angry Orchard Crisp Apple
- Combine the potatoes and rutabagas in a 2 1/2-quart, heavy-bottomed saucepan and add just enough cream to cover the vegetables.
- Stir in the salt.
- Cover and bring the mixture to a boil over high heat. Watch carefully because once it starts bubbling, it will boil over lightning fast!
- Remove the lid and cut the heat down to low. Simmer, without stirring, until the mixture starts to separate and looks like it is curdling, about 1 1/2 hours or until the potato and rutabaga are tender.
- The milk solids will sink to the bottom of the pan and form a thick coating down there; and the vegetables will start to caramelize. You want the cream to reduce down in volume and thicken so the finished puree has a silky texture.
- Pull the pan from the heat and use a wooden spoon to scrape all the browned bits from the bottom of the pan into the mixture.
- Spoon the vegetables into an upright blender and add just enough of the cooking cream to cover 75% of the vegetables.
- Add in the Angry Orchard Cider. You should have just enough liquid to cover the vegetables completely, if not add additional cider to cover.
- Blend to a smooth velvety puree, about 2 minutes.
- Using a rubber spatula, press the puree through a fine mesh strainer for an even more velvety texture. Your puree will be about the consistency of a thick custard.
- Serve alongside your Thanksgiving dinner in place of traditional mashed potatoes.
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