Mashed Rutabaga is a delicious, low-carb alternative to mashed potatoes. Perfectly creamy with a lightly nutty flavor and hint of sweetness, it just might become your new favorite holiday side dish!
I can clearly remember the first time I ever tried rutabaga. Because unlike some people, who grew up eating it every Thanksgiving and Christmas, I was well into adulthood before I ever even gave it a second thought.
In fact, the first time I ever tried rutabaga was just two years ago, when I made Valentine’s Dinner for my brand new, less-than-one-month-in boyfriend. I had been looking for a low carb alternative to mashed potatoes when I happened upon the idea… and let’s just say I’m pretty sure it was meant to be.
Because the minute he realized I had made rutabaga, he was completely in awe. It turns out HE was one of those people who grew up on it – whose mom made it for Thanksgiving and Christmas and family dinners – and he couldn’t believe it was the first thing I had decided to cook for him!
Of course, he also enjoyed the Air Fryer Salmon Bites and Parmesan Roasted Broccoli… but they were definitely secondary to the rutabaga. And honestly? I can’t blame him!
what is rutabaga?
Rutabaga is a root vegetable from the cabbage family, often said to be a cross between a turnip and a cabbage. It can be purple, white or yellow with yellow-orange flesh and tastes like a less sweet carrot. Rutabagas have 60% fewer carbs than potatoes, making them a great keto-friendly substitute.
what you’ll need for this recipe
Rutabagas – 2 medium rutabagas, about 3.5 pounds total
Butter – 1/3 cup butter. I used salted, but feel free to use unsalted if you prefer.
Half & half – 1/4 cup plus 2-4 extra Tablespoons, depending on desired consistency
Salt & pepper – 1 teaspoon salt + 1/2 teaspoon pepper
how to make mashed rutabaga
Step 1: Peel the rutabagas using a vegetable peeler or paring knife. Cut into 1-inch cubes and place in a large pot or dutch oven. Cover completely with cold water; add 2 teaspoons salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until fork tender.
Step 2: Drain the rutabaga and return it to the pot. Add 1/3 cup butter, 1/4 cup half & half, 1 teaspoon salt and 1/2 teaspoon pepper.
Step 3: Use a potato masher to mash, adding more half & half until you reach desired consistency. (I typically add 2-3 Tablespoons.) Transfer to a serving bowl; garnish with fresh parsley, butter, and black pepper as desired.
Recipe Variations
- Add additional spices or seasonings, such as fresh garlic, garlic powder, onion powder, Italian seasoning, cayenne pepper, crushed red pepper flakes, or smoked paprika
- Boil in chicken broth instead of water for extra flavor (do not add salt to broth)
- Add 1-2 Tablespoons granulated sugar to bring out the sweetness of the rutabaga
- Substitute heavy cream or any type of milk for the half & half
- Add a dollop of sour cream or plain Greek yogurt for extra creaminess
- Add any of your favorite fresh herbs, such as rosemary, thyme, oregano or dill
- Stir in grated Parmesan or any of your favorite cheeses
storing & reheating
Leftover rutabaga can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, transfer to a small saucepan, add a splash or milk or cream, and heat over medium heat, stirring regularly until warmed through.
More Vegetable Side Dish Recipes
Skip the potatoes and make one of these delicious veggies sides instead!
Mashed Rutabaga
Ingredients
- 2 rutabagas medium sized, peeled & cubed
- 1/3 cup butter
- 1/4 cup half & half plus extra to taste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon parsley
Instructions
- Peel the rutabagas using a vegetable peeler or paring knife. Cut into 1-inch cubes and place in a large pot or dutch oven.
- Cover completely with cold water; add 2 teaspoons salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until fork tender.
- Drain the rutabaga and return it to the pot. Add 1/3 cup butter, 1/4 cup half & half, 1 teaspoon salt and 1/2 teaspoon pepper.
- Use a potato masher to mash, adding more half & half until you reach desired consistency. (I typically add 2-3 Tablespoons.)
- Transfer to a serving bowl; garnish with fresh parsley, butter, and black pepper as desired.
Notes
Recipe Variations
- Add additional spices or seasonings, such as fresh garlic, garlic powder, onion powder, Italian seasoning, cayenne pepper, crushed red pepper flakes, or smoked paprika
- Boil in chicken broth instead of water for extra flavor (do not add salt to broth)
- Add 1-2 Tablespoons granulated sugar to bring out the sweetness of the rutabaga
- Substitute heavy cream or any type of milk for the half & half
- Add a dollop of sour cream or plain Greek yogurt for extra creaminess
- Add any of your favorite fresh herbs, such as rosemary, thyme, oregano or dill
- Stir in grated Parmesan or any of your favorite cheeses
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