Rutabaga-Potato Casserole

Directions

In a large saucepan, combine rutabagas, potatoes and water.

Bring to a boil; cook over low heat 25 minutes or until tender.

Drain, reserving liquid.

Mash rutabagas and potatoes until smooth.

Butter a shallow, 2-quart casserole dish; set aside.

Preheat oven to 300’F.

In large bowl, beat potato mixture on high speed, adding ½ cup of cooking liquid.

Beat in flour, bread crumbs, cream, syrup, ¼ cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper.

Beat until light and fluffy.

Spoon into prepared casserole dish.

Use a spoon to smooth top.

Drizzle with 3 tablespoons melted butter.

Bake, uncovered, 1.5-2 hours or until lightly browned.