Potatobaga Mash and Carsnip Mash

These are both great easy side dish alternatives for mashed potatoes and also make a great puree for babies over 8 months who enjoy a chunkier texture. Rutabagas are a good source of vitamin C, folate, and fiber and I think they get underused. Plus both of these mashes use produce that's in season in the winter.  

 Potatobaga Mash 
-1 lb good mashing potatoes, peeled and chunked
-1 lb rutabaga, peeled and chunked
-3 tbsp butter 
-1/4 cup vegetable broth 
-1 tsp freshly grated nutmeg
-sprinkle of black pepper
(adults may want to add a little salt) 

Place rutabaga in a medium saucepan, cover with cold water, and bring to a boil. Rutabaga takes longer to cook than potato so add potato just when the rutabaga is just starting to get tender, roughly 10-15 min. Continue cooking until both are tender.

Drain well in a colander, then return the chunks to the saucepan. Heat vegetable broth in the microwave and let the butter melt into it. Once melted, add to the vegetables along with the nutmeg and black pepper and mash until smoothish.  

Carsnip Mash: Substitute parsnips and carrots for the veg but otherwise follow the ingredients and directions as above, except only cook the parsnip for 5-10 minutes before adding the carrots.