Polish rutabaga-potato mash – brukiew z ziemniak – is a popular recipe because it uses two vegetables that have become favorites in Poland for their overwintering properties.
Rutabagas are often coated in wax to preserve them, so make sure to slice off that shiny outer layer before cooking. To get rid of some of their bitterness, blanch the rutabagas before cooking. And don't be surprised to see your rutabagas turn a carrot-like orange when they cook!