Mashed Potatoes and Rutabagas

Mashed Potatoes with Rutabaga
Diana Rattray
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
213 Calories
5g Fat
39g Carbs
6g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 213
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 14mg 5%
Sodium 55mg 2%
Total Carbohydrate 39g 14%
Dietary Fiber 6g 23%
Protein 6g
Calcium 145mg 11%
*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.)

Mashed potatoes are the epitome of comfort food but even the best comfort food can get a bit boring sometimes. For a change, mix the potatoes with other root vegetables. Rutabagas are a perfect match, they not only add amazing flavor but also texture and color. And they are just as easy to cook as potatoes, which makes them a perfect side dish for Thanksgiving or Christmas. 

Like traditional mashed potatoes, this recipe calls for butter and milk but it only uses a small amount of butter. If you want to skim it down some more, use low-fat milk. 

Because potatoes and rutabagas have different cooking times, boil them in two separate saucepans. 

It is always better to mash the potatoes by hand with a potato masher, fork, or food mill, instead of pureeing them, which results in a gluey consistency when the starch granules in the potatoes get broken up. Unlike potatoes, rutabagas do not turn gooey when pureed but it’s much nicer when both potatoes and rutabagas have the same hand-mashed consistency. 

If you have leftovers, store and reheat them the same way as mashed potatoes. The good thing about leftovers from these mashed potatoes with rutabagas is that they are less stiff and gluey than regular mashed potatoes because there are more rutabagas than potatoes in this recipe, and they are creamier. This makes these mashed potatoes also suitable to bring to a potluck.

Rutabagas, also known as swedes, are in the cabbage family and closely related to turnips. In fact, rutabagas are a cross between turnips and wild cabbage. They were first recorded by a botanist in the early 17th century and are believed to have originated in Scandinavia or Russia. 

Depending on the variety, rutabagas have a yellowish-brown or purple skin. The purplish varieties look similar to turnips but rutabagas are much larger than turnips. The average rutabaga weighs two pounds.

The large size of the rutabagas does not mean that their orange or yellow flesh is tough or fibrous, unlike in other root vegetables, such as turnips. The taste of rutabagas is milder and sweeter than turnips. 

Many growers delay the digging of rutabagas until after the first few frosts because they have a sweeter taste. That’s when you usually see rutabagas appear in stores and at farmer’s markets, just in time for a or a family dinner on on a chilly fall or winter day.

Ingredients

  • 3 pounds rutabaga (peeled and cut into 2-inch pieces)
  • 2 to 2 1/2 pounds potatoes (peeled and cut into 2-inch pieces, about 5 or 6 medium)
  • 2 tablespoons butter
  • 2/3 cup milk
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg (or to taste)
  • Optional: 2 teaspoons chopped parsley

Steps to Make It

  1. Gather the ingredients.

  2. Cook rutabaga and potatoes in salted water in separate saucepans.

  3. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes.

  4. Drain; purée or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired.

  5. Serve and enjoy!