Creamy Mashed Rutabaga
Creamy mashed rutabaga with butter, garlic and a splash of cream: a sweet, earthy side that boils soft in about half an hour and mashes smooth, with about half the carbs of mashed potatoes. The photos show the half-rutabaga, half-potato version in the notes, which is paler and creamier.
Ingredients
Mashed Rutabaga
- 2 lb rutabaga peeled with a knife and cut into 1-inch cubes
- 1 tbsp salt for the cooking water, plus more to taste
- 3 tbsp butter cubed, plus more for the top
- 2 cloves garlic minced
- 1/4 cup heavy cream or sour cream, as pictured, or half-and-half
- black pepper to taste
- 2 tbsp fresh chives chopped, or scallion greens
Equipment
- Large saucepan
- Colander
- Potato masher
Instructions
Boil the Rutabaga
- Peel and cube. Cut the top and bottom off the rutabaga, stand it on a flat end, and slice the waxed skin away in strips with a sharp knife. Cut the flesh into 1-inch cubes.
- Into the pot. Put the cubes into a large pot.
- Cover with water. Add cold water to cover by an inch and the tablespoon of salt.
- Simmer. Bring to a boil over high heat, then reduce to a steady simmer and cook uncovered for 30 to 40 minutes, until a fork slides through the largest cube with no resistance.
Mash and Serve
- Drain and dry. Drain well and return the cubes to the hot pot, off the heat, for 1 to 2 minutes so the excess moisture steams away.
- Mash. Add the butter and garlic and mash with a potato masher, or transfer to a food processor with the cream and pulse until smooth, as pictured.
- Season and serve. Stir in the cream if you have not already, season with salt and black pepper, and spoon into a warm bowl. Top with a pat of butter and the chives.
Notes
Pictured version: half rutabaga, half potato. Use 1 pound rutabaga and 1 pound Yukon Gold potatoes, both in 1-inch cubes. Start the rutabaga in the salted water first, simmer 15 minutes, then add the potatoes and cook 15 to 20 minutes more until both are tender. Drain, dry in the hot pot, and pulse in a food processor with the butter, garlic and 1/4 cup sour cream until smooth, about 12 pulses. It comes out paler, milder and creamier than the all-rutabaga recipe.
Doneness: a fork slides through the largest cube with no resistance. Dry the drained cubes in the hot pot for a minute or the mash will be watery.
Make ahead: up to 2 days, covered in the fridge. Reheat covered at 350°F for 20 to 25 minutes or in a pan over low heat with a splash of cream.
Storage: refrigerate up to 4 days or freeze up to 3 months. Stir in a spoonful of cream after thawing.
Substitutions: olive oil and oat milk for dairy-free; sour cream, half-and-half or Greek yogurt for the cream; Parmesan or sharp cheddar stirred in while hot.
Nutrition values are an estimate.
Nutrition
Calories: 165kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 5.5g | Cholesterol: 28mg | Sodium: 620mg | Potassium: 720mg | Fiber: 5g | Sugar: 10g | Vitamin A: 370IU | Vitamin C: 56mg | Calcium: 110mg | Iron: 1.2mg