准备

• 在8×11英寸的烤盘上黄油，放在一边。
• 将土豆和rutabaga放入5至6夸脱的锅或荷兰烤箱中，并用凉水覆盖约1英寸（Rutabaga将漂浮到顶部）。添加1/2茶匙。盐并用中火煮沸。将热量降低到中等，部分覆盖，然后煮至土豆非常嫩，rutabaga柔软，约25分钟。
• 排干蔬菜，然后将它们退回到锅中。将中火放置一两分钟，摇动并搅拌以消除多余的水分和蒸汽。
• Transfer the vegetables to a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). On low speed, break up the vegetables until the potatoes are smooth and there are small chunks of rutabaga in the mixture. Gradually add the cream cheese, increase the speed to medium, and beat until absorbed. Gradually add the butter and beat until absorbed. Add the mustard and half of the pecorino and beat until combined. If the purée seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Season to taste with salt and pepper.
• 将土豆泥转移到准备好的烤盘上，用刮刀使顶部平滑。将剩余的奶酪撒在上面。

服务

• 将架子放在烤箱的中心，然后将烤箱加热至375°F。如果将葡萄键放在前方组装并冷藏，请在烤箱加热时坐在室温下。烘烤直到加热，顶部是金色的，大约40分钟，用于冷藏格式，或者大约20分钟以换取新鲜的葡萄键。上菜前静置15分钟。

提前提示

可能会提前两天，直到烘焙的地步。用糊状包裹盖住它，然后冷藏。