The rutabaga and buttermilk give these mashed potatoes great flavor and texture.
Sun Oven Potato and Rutabaga Mash
1 large rutabaga (about 1 pound), peeled and cut into 1-inch pieces
2 pounds russet potatoes, peeled and cut into 2-inch pieces
4 tablespoons unsalted butter, softened
1/2 cup buttermilk, at room temperature
Set Sun Oven out to preheat.
Use two stackable pots or two that will fit side by side in the Sun Oven.
Put the rutabaga in one pot and and enough water to come about half way up without covering them. Do the same with the potatoes in the other pot.
Place both pots, covered, in the Sun Oven and cook until the vegetables are tender, 1 to 1 1/2 hours.
Drain the rutabaga, pressing gently to release any excess liquid. Drain the potatoes.
Return both the rutabaga and the potatoes to one of the pots. Add the butter and mash well.
Continue mashing, gradually adding the buttermilk, until smooth.
Season to taste with salt and pepper.
Transfer to a serving bowl and top with the chopped chives.
Makes 4 servings.