Mashed rutabaga is the delicious, low-carb side dish you’ve been sleeping on!
I know, I know, it might sound a bit unusual. But trust me, it’s a hidden gem in the root veggie world.
Also known as ‘swede’, it’s incredible when you mash it with butter, a touch of cream, and garlic (isn’t everything, though?).
Enjoy it with roasted meats, hearty stews, or alongside some sautéed greens. Yum!
Why You’ll Love This Mashed Rutabaga
Low-Carb Comfort: Love mashed potatoes but not the carbs? Mashed rutabaga is your solution!
Easy Prep: With minimal ingredients and simple steps, anyone can make mashed rutabaga.
Rich, Buttery Flavor: This recipe transforms an overlooked root vegetable into a creamy, buttery side dish. Dare I say, it rivals even the best mashed potatoes!
Versatile Pairing: Mashed rutabaga is an excellent accompaniment to a wide range of main dishes. Perfect for family dinners, holiday spreads, or dinner parties.
Ingredients
- Rutabaga: Peeled, cubed, boiled, and mashed. They have a slightly sweet, earthy flavor.
- Unsalted Butter: Adds a rich, creamy flavor. Use unsalted to control the seasoning yourself.
- Heavy Cream: The secret for an ultra-smooth, luxurious rutabaga mash. A little goes a long way!
- Garlic: Freshly minced for a subtle aromatic kick.
- Salt and Pepper: Essential seasonings that enhance the natural taste of the rutabagas.
- Fresh Chives: For a pop of color and bright, fresh flavor.
How to Make Mashed Rutabaga
If you’ve ever made mashed potatoes from scratch, then you know how to make mashed rutabaga.
The process is the same, except with a different veggie.
1. BOIL the cubed rutabaga in salted water for 30-40 minutes, until fork-tender.
2. DRAIN and let the cubes steam in the pot for 1-2 minutes.
3. MASH the rutabaga with butter and garlic. Add heavy cream for extra creaminess.
4. SEASON with salt and pepper.
5. SERVE with freshly chopped chives. Enjoy!
Tips For the Best Mashed Rutabaga
Whether you prefer smooth or chunky, these tips will elevate your mashed rutabaga:
- Peel well. Remove all the wax and skin from the rutabaga before cooking for the best texture and flavor.
- Cut evenly. Cube the rutabaga into uniform 1-inch pieces to ensure even cooking and reduce cooking time.
- Mash hot. Mash or blend the rutabaga while it’s still hot for the smoothest, creamiest texture.
- Season generously. Don’t be shy with the salt and pepper. Rutabaga can handle bold seasoning.
- Get creative. Try mixing in other root vegetables like parsnips or turnips. Add cheese, bacon bits, or brown butter for extra richness. You can also add herbs and spices like rosemary, thyme, or nutmeg.
How to Store
Here’s how to keep mashed rutabaga fresh for your next meal:
To Store: Place cooled leftovers in an airtight container. Refrigerate for 3-4 days.
To Freeze: Transfer cooled leftovers to a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months, thawing in the refrigerator overnight before reheating.
To Reheat: Warm mashed rutabaga in a microwave-safe dish, stirring occasionally, until heated through. Alternatively, reheat on the stovetop over low heat, adding a splash of cream or milk if needed to restore creaminess.
More Low Carb Side Dishes You’ll Love
Cauliflower Potato Salad
Caramelized Brussels Sprouts
Roasted Zucchini
Roasted Mushrooms
Mashed Rutabaga
6
servings15
minutes30
95
kcalCreamy mashed rutabaga with garlic, butter, and a hint of cream is a savory twist on a classic side dish. Plus, it’s low in carbs and calories!
Ingredients
1 large rutabaga (about 1 1/2 pounds), peeled and cubed
1 tablespoon salt
1/4 cup unsalted butter, cubed
2-3 cloves garlic, minced
1/4 cup heavy cream
salt and pepper, to taste
chopped chives, for garnish
Instructions
- In a large saucepan, cover the cubed rutabaga with cold water. Add 1 tablespoon of salt, bring to a boil, then reduce the heat to medium. Cook for 30-40 minutes, or until fork-tender.
- Drain the water and let the cubes sit in the pot for a minute or two to steam.
- Add the butter and garlic to the pot, and mash the rutabaga to your desired consistency. If you prefer it extra creamy, add heavy cream, as needed.
- Season with salt and black pepper to taste. Serve immediately with freshly chopped chives, and enjoy!
Notes
- Peel well. Remove all the wax and skin from the rutabaga before cooking for the best texture and flavor.
- Cut evenly. Cube the rutabaga into uniform 1-inch pieces to ensure even cooking and reduce cooking time.
Boy does this take me a long way back! In 1966-67, I did my college “year abroad”, spending the academic terms in Ireland and the term breaks in Germany. In term time, I lived in “digs” (a student boarding house) in Dublin and for “tea” (supper) our landlady frequently made “mashed turnip”, a very tasty, yellowish or orange mashed vegetable. I became very fond of its rich herbal taste, which was quite unlike anything I’d ever eaten in the U.S. One day, walking to the bus stop, I passed a small corner grocery and in the sidewalk vegetable trays were these “turnips”, which I recognized from pictures as rutabagas/Swedes, something I’d never even seen eaten at home, let alone sampled before. Then, riding on a train through the German countryside, I saw rows and rows of rutabagas dug up and sitting on the high side of their furrows, drying in the sun before being collected for storage. Not knowing the German word for them, I asked another passenger, “What are those?” Instead of naming them, he said dismissively, “Oh, those are just Fressen”, using a very definitely offputting name for animal fodder…. Then even later, I discovered these mashed rutabagas are the famous “neaps” of Burns Night Suppers’ “neaps and tatties” (mashed rutabagas and mashed potatoes, the classic sides for the celebratory haggis!) So glad after all these years to get your recipe for them!
Oh wow!
What an interesting story! I love reading about how memories like this were triggered by a recipe. <3