Mashed Rutabaga

Name: Mashed Rutabaga
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 pounds rutabaga, peeled and cut into 1½-inch cubes; carrots, peeled and cut into 2 inch pieces; 2 ounces cream cheese, softened; 3 tablespoons sour cream; 2 tablespoons butter, softened; Salt and pepper to taste

by Thekissingcrust

6 Servings

1 hr

Are you by chance looking for a slightly healthier alternative for to regular mashed potatoes for your Thanksgiving menu this year? Look no further then a bowl of these creamy and delicious Mashed Rutabagas.

Rutabaga is an interesting vegetable that is a cross between a turnip and a cabbage. It cooks similarly to a potato, and isn't bitter like a plain turnip. Rutabaga has a earthy, robust flavor.

Rutabagas have a thin wax coating and skin that needs to be peeled off. Start by cutting off the bottom of the rutabaga - this gives you a stable platform to work. Then, you can easily start peeling with a vegetable peeler or paring knife. Make sure to get all the skin removed.

During the last couple of months, I've fallen in love with this rather underused vegetable. I love big chunks of diced rutabaga in soups and stews. I plan to grow rutabaga's in my garden next summer!

Delicious, creamy and flavorful Mashed Rutabaga!

First step is to give yourself a safe base to work on your rutabaga by cutting a small slab off the base.

Then, each rutabaga is peeled (you can use either a paring knife or a vegetable peeler) and diced.

Then, the all of the diced rutabaga is cooked for 35 to 45 minutes until soft. I like to add two diced carrots to my mashed rutabaga to give them a lovely golden color.

Then, the rutabaga and carrot mixture is mixed with butter, sour cream and a little cream cheese and mashed!

Mashed Rutabaga

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Recipe details

Yield 6 Servings
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

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Instructions

In a large pot, bring 3 quarts of water a boil over high heat. Add the rutabaga and carrots and cook over medium heat for 35 to 45 minutes, or until the rutabaga is soft. Drain well.
Add cream cheese, sour cream and butter and mash with a potato masher or blend in food processor until smooth. Season with the salt (and pepper if desired) to taste, spoon into serving dish, and add an extra pat of butter to the top. Serve hot.

Comments

Linda Sikut on Nov 27, 2020

Thank you for this recipe. I love Rutabaga but never thought of adding the carrots, cream cheese and sour cream, then seasoning and mashing the whole thing. I usually just cut it up, add butter then season with salt & pepper. This seems like an awesome tasting change.

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