Mashed Potatoes and Smashed Rutabagas with Ginger-Roasted Pears

Mashed Potatoes

15-18 peeled, quartered potatoes

8-12 tbl. butter

1/4 - 1/2  cup hot milk

Place potatoes in salted boiling water for 25 minutes until tender. Place in a standard mixer with a wire whip attachment. Break up lumps, then begin whipping, adding butter. Whip until smooth.  Slowly add the hot milk adjusting for a proper consistency. Blend until creamy. Serve piping hot with your choice of garnishes. Season to taste. Serves 10-12

The following recipe was uncovered by my daughter in the November 2007 issue of Bon Appetit. We customized it by adding the cranberries and pecans.

Smashed Rutabagas with Ginger-Roasted Pears

4 pounds rutabagas, peeled, cut into 1/2-inch cubes

1 1/2 tbl extra-virgin olive oil

1 tbl fresh lemon juice

1 tbl crystallized ginger or equivalent powdered ginger

1 1/2 tsp sugar

3 firm pears (about 1 3/4 lbs), peeled, cored, cut into 3/4-inch cubes

1/3 cup heavy whipping cream

5 tbl butter

1 tbl chopped fresh thyme

Coarse kosher salt

Cook rutabagas in pot of boiling salted water until tender, about 35 minutes. Meanwhile, preheat oven to 400° F. Grease large rimmed baking sheet. combine oil, lemon juice, ginger, and sugar in a large bowl. Add pears; toss to coat. Spread on prepared sheet.

Roast until tender, turning pears every 10 minutes, about 35 minutes total. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season to taste with salt and pepper.