Mashed Potato and Rutabaga Casserole

Peel and cut potatoes and rutabaga into uniform chunks (about 1½ inches). Place in a large pot, cover with cold salted water, and bring to a boil over high heat.

Reduce heat and simmer until both vegetables are tender and easily pierced with a fork, about 20–25 minutes. Drain well in a colander.

Return the drained vegetables to the hot pot and mash thoroughly until smooth, breaking up all lumps.

Sprinkle flour and 2 teaspoons salt over the mashed vegetables and fold in gently but thoroughly to combine.

Beat the eggs in a small bowl, then add to the mashed vegetable mixture along with ½ to 1 cup hot milk or light cream, stirring until the mixture reaches a thick, creamy consistency. Add more milk if needed to achieve the desired texture.

Preheat oven to 350°F (175°C). Butter a 9 x 13-inch baking dish or similar 2-quart casserole dish generously.

Transfer the mashed vegetable mixture to the prepared baking dish and smooth the top with a spatula.

Melt 1 tablespoon butter and toss with ¼ cup fine dry bread crumbs until evenly coated. Sprinkle the mixture evenly over the top of the casserole.

Bake in the preheated oven until the top is golden brown and the casserole is heated through, about 25–30 minutes. A wooden pick inserted in the center should come out hot.

Remove from the oven and let rest for a few minutes before serving warm.