1. In a large saucepan, combine rutabagas, potatoes and water. 2. Bring to a boil; cook over low heat 25 minutes or until tender. 3. Drain, reserving liquid. 4. Mash rutabagas and potatoes until smooth. 5. Butter a shallow, 2-quart casserole dish; set aside. 6. Preheat oven to 300°F. 7. In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid. 8. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. 9. Beat until light and fluffy. 10. Spoon into prepared casserole dish. 11. Use a spoon to smooth top. 12. Drizzle with 3 tablespoons melted butter. 13. Bake, uncovered, 1 1/2 - 2 hours or until lightly browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
