MASHED POTATO & RUTABAGA GRATIN

Steps:

• 1. Butter an 8x11 baking dish. 2. In 5-6 quart saucepan cover potatoes & rutabaga with cool water by 1" (rutabaga will float). 3. Add 1/2 tsp salt, 2-3 sprigs of rosemay and bring to boil over med-high heat. Reduce heat to medium, cover partially, and cuul until tender and soft, about 25 mins. 4. Drain, remove rosemary sprigs, return to pot over medium heat for 2 mins, shaking and stirring to rid of excess moisture. (Don't worry if some loose rosemary leaves are included.) 5. Transfer to a stand mixer fitted with paddle attachment. On low speed, break up vegs untilpotatoes are smooth and rutabage is in small chunks. 6. Gradually add cream cheese, increase speed to medium and beat until absorbed. 7. Gradually add butter and beat until absorbed. 8. Add mustard, half the rosemary leaves, and half the cheese, and beat until combined. 9. If too dry, add some milk to make light & fluffy, but not wet. Season to taste with salt & pepper. 10. Transfer to prepared baking dish, smoothing the top with a spatula. Sprinkle remaining cheese and rosemary leaves on top. - May be prepared to this point up to 2 days ahead. Cover and refrigerate. 11. Preheat over to 375 degree F. If refrigerated, let gratin sit at room temperature while oven is heating. 12. Bake uncovered in middle of over until heated through and top is golden. About 40 mins if refrigerated or 20 mins for freshly made. 13. Garnish with sprigs of rosemary and let sit for 15 mins before serving.