Easy Mashed Rutabagas

By Diana Rattray

Updated 09/20/18

Easy Mashed Rutabagas

The Spruce

Ratings (73)
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
161 Calories
11g Fat
16g Carbs
2g Protein
(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.

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.

Kitchen Notes

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.

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