Ingredients

• 1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
• 1 1-pound rutabaga, peeled, cut into 3/4-inch cubes (about 3 cups)
• 6 tablespoons (3/4 stick) butter, divided
• 1/3 cup whole milk, warmed
• 1 to 1 1/4 pounds tilapia fillets
• 1 1/2 teaspoons paprika, divided
• 1/4 cup chopped shallots
• 1 cup dry white wine
• 3 tablespoons chopped fresh Italian parsley
• 2 tablespoons heavy whipping cream
• 1 teaspoon finely grated lemon peel

Instructions

1. Place potatoes and rutabaga in medium saucepan. Add enough cold water to cover by 2 inches; sprinkle generously with salt. Boil until vegetables are tender, about 18 minutes. Drain; return vegetables to pot. Stir over medium heat 1 minute to dry out slightly. Add 4 tablespoons butter; mash to coarse puree. Stir in warm milk. Season to taste with salt and pepper.
2. Sprinkle tilapia fillets with salt and pepper and 1 teaspoon paprika. Melt remaining 2 tablespoons butter large skillet over medium-high heat. Add fish and cook until just opaque in center, about 2 minutes per side.
3. Divide potato-rutabaga mash among plates. Place fish alongside mash.
4. Add shallots to skillet and sauté until beginning to soften, about 2 minutes. Add white wine and boil until reduced by about half, about 3 minutes. Add parsley, whipping cream, lemon peel, and 1/2 teaspoon paprika; stir until thickened to sauce consistency, about 1 minute. Season sauce to taste with salt and pepper. Spoon sauce over fish and potato-rutabaga mash.