Rutabaga and Sweet Potato Mash with Garlic and Sage

Ever popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Pairs well with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.

2 lbs rutabaga, peeled and cut into ½" pieces
2 lbs sweet potatoes, peeled and cut into 1" pieces
kosher salt
black pepper, freshly ground
4 Tbsp. unsalted butter
2 Tbsp. garlic, freshly minced (from 5-6 cloves)
2 Tbsp. fresh sage leaves, finely chopped
½ cup heavy cream

In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.

Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

Makes 8-10 servings.

Cook's Notes: Make this up to two days ahead and keep refrigerated in an airtight container. Reheat it in the microwave, or in a heatproof bowl set over a pot of simmering water, stirring occasionally, until hot.