Mashed Rutabagas With Green Peas
|Instant mashed potato puffs||(enough for serving 2)|
Cut- rutabaga into Vrinch cubes or 2 inch pieces.
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) until water boils.
Cover tightly; heat until water boils.
Cook until tender, 15 to 20 minutes; drain.
Prepare potato puffs as directed on package for 2 servings except-omit milk and butter.
Combine rutabaga and potato.
Add salt and pepper; mash.
Spoon rutabaga mixture into ungreased 1-quart casserole.
(To serve immediately, cook 1 package [10 ounces] frozen green peas as directed on package; drain.
Make indentation in center of rutabaga mixture; fill with peas.) Cover and refrigerate.