Mashed Potato and Rutabaga Casserole

Description
12 servings

Ingredients

 * 2 pounds thin-skinned boiling potatoes
 * salt
 * 1 pound (about 1 medium) rutabaga*
 * 1/4 cup flour
 * 2 eggs
 * 2 teaspoons salt
 * 1/2 to 1 cup hot milk or light cream
 * 1 tablespoon butter
 * 1/4 cup fine dry break crumbs

Directions
Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20to 25 minutes. Drain, mash, and add the cooked rutabaga* to the potatoes. Beat with and electric mixer until the potatoes and rutabagas* are smooothe and fluffy. Beat in the flour, eggs, salt, and milk (or cream). Preheat oven to 350 degrees F. Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or untillightly browned.