A twist on classic smashed potatoes, with added vitamins A and C from the rutabaga and fiber from the potato skins.
1 whole rutabaga (about 12 ounces)
4 medium red bliss potatoes (about 1 pound)
2-4 tablespoons olive oil or butter, to taste
1 teaspoon dried marjoram
2 scallions or thin green onions, finely chopped
1. Peel and cut rutabaga into 1-inch cubes. Steam in a covered saucepan with 1 inch of water. Cook until soft when pierced with a fork, about 20 minutes.
2. Clean and cut potatoes into 1-inch cubes. Steam, using the same method as for the rutabaga, about 15 minutes or until soft.
3. Drain both vegetables. While hot, combine with oil or butter. Crush marjoram in your fingers and sprinkle into pot; add salt and pepper to taste. With a potato masher, smash mixture together into a rough mix. Sprinkle with scallions and serve warm.
PER SERVING: 105 cal, 39% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 15g carb, 3g fiber, 29mg sodium
