Easy Mashed Rutabagas

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/20/19
Easy Mashed Rutabagas

The Spruce
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
161 Calories
11g Fat
16g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 161
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 27mg 9%
Sodium 799mg 35%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 16%
Protein 2g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Flavorful mashed rutabagas make a great side dish to any meat or poultry. These are delicious with potatoes and ham or a pot roast.

Rutabagas are sweeter than their close relative, the turnip. They are thought to be an ancient cross between a turnip and a cabbage.

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Ingredients

  • 2 to 3 pounds rutabagas
  • 2 teaspoons salt
  • 1/3 cup butter
  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Peel rutabaga; cut into chunks.

    cut rutabaga
     The Spruce

  2. Put the chunks in a large saucepan and cover with water.

    cook in a pot
     The Spruce

  3. Add 1 teaspoon of the salt.

    season with salt
     The Spruce

  4. Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender.

  5. Drain and let them dry in a colander or in the pan with the top ajar.

    fully cook the rutabaga
     The Spruce

  6. Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper.

Tip

  • Pack mashed rutabaga into freezer storage bags and squeeze out as much air as possible. Freeze for up to 12 months. Reheat frozen mashed rutabaga in a saucepan over medium-low heat. Cook, stirring frequently until the rutabaga is hot.