Clapshot

Auld Scotland wants nae skinking ware
That jaups in luggies


2 rutabagas (aka swede)
2 yukon gold potatoes
2 tbsp half and half or milk
2 tbsp butter
2-4 tbsp chopped chives
salt

Peel and cube rutabagas and put them in a deep pot. Fill the pot with water to cover the rutabagas by an inch or so and put in a good pinch of salt. Cover the pot with a lid and bring to a boil. Once the water has reached a boil, set a timer for 20 minutes. While that's doing, wash and cube the potatoes so they're about the same size as the cubed rutabaga. Peeling isn't really necessary unless you detest potato peel. Once the rutabagas have been cooking for 20 minutes, put in the potatoes and set the timer for 10 minutes. When you have less than 5 minutes to go, start checking the potatoe and rutabaga cubes for doneness. They should be easily pierced with a sharp knife or fork. When they're both tender, pour them into a colander and drain them well, and then put them back in the pot. Put the pot back on the burner, but turn the heat off. With a potatoe masher, mash the rutabagas and potatoes until you have a coarse mash in the pot and then add the butter and half and half. Mash that in and if necessary, turn heat on low to melt the butter and keep everything warmed through. Stir in the chopped chives and taste. Add salt if needed. It shouldn't take much since you already salted the water.