Mashed Rutabaga
Rutabaga has less starch than potatoes, so boiling it until fully tender and then mashing with butter and cream produces a smooth, spoonable side without the gluey texture that can come from over-processed potatoes. A short steam-off after draining lets excess water evaporate so the mash doesn't turn watery.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
Ingredients
- 2 pounds rutabaga, peeled and cubed
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, freshly grated (optional)
Nutrition per serving
- Calories
- 128
- Protein
- 1g
- Carbs
- 6g
- Fat
- 11g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Peel the rutabaga with a sharp vegetable peeler or paring knife, cutting away enough of the tough outer layer to reach the paler flesh, then cut into roughly 1-inch cubes.
- 2Place the cubes in a large pot and cover with cold, well-salted water by about an inch.
- 3Bring to a boil over high heat, then reduce to a steady simmer and cook for 20-25 minutes, until a knife slides into a cube with no resistance.
- 4Drain thoroughly in a colander, then return the rutabaga to the empty hot pot and let it sit off heat for 2-3 minutes to steam off excess moisture.
- 5Add the butter and mash with a potato masher until mostly smooth (rutabaga keeps a bit more texture than potatoes even when fully mashed).
- 6Stir in the cream, salt, pepper, and nutmeg if using, and mash again until the mixture is creamy and evenly combined.
- 7Taste and adjust salt, then serve warm, with an extra pat of butter on top if desired.
Tips & variations
- Cut the cubes uniformly so they finish cooking at the same time; oversized pieces leave a raw, fibrous core.
- For a smoother, potato-like texture, run the drained rutabaga through a food mill or ricer instead of a hand masher.
- Roasted garlic mashed into the mixture along with the butter adds sweetness without extra carbs.
- Half rutabaga, half potato is a good middle-ground blend if the straight rutabaga flavor is too assertive at first.
- A spoonful of prepared horseradish or Dijon mustard stirred in at the end makes a sharper, more savory version to serve alongside roasted meats.
Storage & reheating
Refrigerate in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat with a splash of cream or milk to loosen it back up, stirring often, or microwave in 30-second bursts, stirring between each. Mashed rutabaga also freezes reasonably well for up to 2 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Cutting the rutabaga smaller than usual, closer to 3/4-inch cubes, shaves several minutes off the boil time if it's running behind schedule.
- A hand blender gives an ultra-smooth, almost pureed texture, but overdoing it can make the mash slightly gluey, so pulse in short bursts and stop as soon as it's smooth.
FAQ
Does mashed rutabaga taste like mashed potatoes?
Not exactly. It has a similar creamy texture once mashed, but rutabaga itself is slightly sweet and a little peppery, closer to a mild turnip than a potato, so the flavor is noticeably its own even with the same butter-and-cream treatment.
Why is my mashed rutabaga watery?
Rutabaga holds more water than potatoes, so if it isn't drained thoroughly and given a couple of minutes to steam-dry in the hot pot before mashing, the extra liquid will thin out the finished mash.
Is mashed rutabaga lower carb than mashed potatoes?
Yes. A cup of cooked rutabaga has roughly half the carbohydrates of a cup of cooked potato, which is why it's a common low-carb and keto substitute.
Do I need to peel the rutabaga very deeply?
Yes, more than an apple or potato. Rutabaga is often coated in wax and has a thick, fibrous skin, so trim past the outer layer until you reach the smoother, paler flesh underneath.
