Easy Mashed Rutabaga Recipe

My Easy Mashed Rutabaga Recipe is the perfect seasonal side dish for any winter meal. You’ll enjoy the earthy, smoky and buttery flavor.

This recipe is super easy to make as a simple side dish, allowing you to focus on your main dish.

If looking for another rutabaga recipe, check out my Spicy Rutabaga Breakfast Skillet Home Fries!

Jump to:

• Ingredients
• Instructions
• Variations
• Storage
• Seasonal Recipes
• Easy Mashed Rutabaga Recipe

Ingredients

This seasonal root vegetable, rutabaga, is the star of this recipe. Unlike potatoes traditionally used for a mashed side vegetable, rutabaga is more robust in flavor and doesn’t need much of anything else to spice it up.

Instructions

Prep for this recipe is super simple, although peeling the rutabaga can be challenging without a sharp vegetable peeler. The outer layer of rutabaga is often waxed (except for the organic variety) to keep rutabaga from drying out. So if need be, use a paring or chef’s knife to peel the outer layer.

Step 1 – Peel and Slice

Step 2 – Cube

Step 3 – Boil

Step 4 – Mash

Step 5 – Reheat

Step 6 – Serve

Hint: If you want a creamier mash, add your desired plant-based milk.

Variations

There are many ways to vary the taste of mashed rutabag by adding other ingredients:

• Turnips – half turnip/half rutabaga
• Potatoes – russet, unpeeled red potatoes (chunkier)
• Creamers – plant-based milk, sour cream, yougurt
• Plant-based milk – oat, hemp, almond, oat creamer
• Spices – nutmeg, cinnamon, pepper
• Herbs – dill, cilantro, basil
• Salt – smoked, spicy

Storage

Whole, uncooked rutabaga can store 3 – 4 months under ideal conditions. Wrap in a damp paper or cloth towel and store in the refrigerator crisper drawer. Be sure to remove greens which helps to extend storage life and do not not wash tthem before storing; if you do, dry thoroughly.

After preparing mashed rutabaga, store covered in the refrigerator for up to one week and reheat in an oven or pot with just a little water or plant-based milk.

It can also be stored in a freezer, defrosted, and reheated if desired.

Seasonal Recipes

If you’re looking for more seasonal recipes, check out some of my recent posts!

• Sweet Pea Crostini With Mint Gremolata
• Spring Asparagus & Pea Salad with Quinoa and Fresh Herbs
• Celery Root, Carrot & Broccoli Slaw with Avocado Dressing
• Air Fryer Simple Sunchoke Chips Recipe
• Roasted Sunchokes with Lemon & Thyme

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