Mashed Rutabaga

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!

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Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 114kcal

Author: Cathy Trochelman

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

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.

Nutrition