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
Show Full Nutrition Label Hide Full Nutrition Label
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.)

Rutabagas add amazing flavor to these mashed potatoes. The potatoes are mashed with just a small amount of butter, and you can use low-fat milk to make them lighter. 


  • 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!