Rutabagas may not be the prettiest vegetable in the bunch, but they are rich with antioxidants, full of vitamins and minerals and contain phosphorous, which can boost energy and promote bone health. They have half the carbohydrates and calories as a white potato, but 4 times the dietary fiber, so these often overlooked root vegetables are a healthy addition to any menu.
Making a batch of creamy mashed rutabagas is exactly like making mashed potatoes. They just need to be peeled, sliced and boiled. Easy, peasy.
One large rutabaga weighs about 2 pounds and provides a surprising amount of mash, about 6 servings.
Rutabagas usually have a thin waxy coating on them in the grocery store. This coating prevents them from drying out between picking and eating, but it needs to be removed. You can either scrub them under cool water with a stiff vegetable brush or simply peel them with a vegetable peeler.
Once they are peeled, slice them into 1 inch cubes and place them into a large pot of water.
Boil the rutabagas until they are tender and then drain them. This usually takes about 20 minutes.
Add 1/2 cup of whole milk or heavy cream into the same pot you boiled the rutabagas in along with 3 tablespoons of butter, 2 finely minced cloves of garlic and a big pinch of salt and black pepper.
Place the pot over medium heat until the butter is melted and the cream is steaming and then transfer the pot back off of the heat.
Transfer your drained rutabagas back into the pot with the warmed cream, butter and garlic and give everything a good mash.
Thats it! Give everything a good stir and do a quick taste test to see if you need any more salt or black pepper and then transfer them into a bowl. I like to add another sliver of butter, some fresh chives or parsley and some crushed red pepper flakes. All of this is 100% cosmetic, but we eat with our eyes first, right?
These mashed rutabagas are so creamy and delish. They have a mildly sweet flavor that reminds me of a combination of carrots and potatoes. They are flavorful, but not in a dominant want, so they pair well with just about anything.
They pair perfectly with everything from a delicate piece of fish to a big ribeye and they are great with gravy too… but then again, what isn’t?
Creamy Mashed Rutabaga
Ingredients
- 2 pound rutabaga, peeled and cubed
- 1/2 cup of whole milk or heavy cream
- 3 tablespoons of butter
- 2 cloves of garlic, finely minced
- salt and black pepper
Instructions
- Peel your rutabaga and chop it into 1 inch cubes
- Place the rutabaga into a large pot and add enough cool water to cover by about an inch
- Place the pot over medium high heat and bring the water to a boil
- Boil until fork tender (about 20 minutes)
- Drain and set aside
- Add 1/2 cup of whole milk or heavy cream along with 3 tablespoons of butter, 2 finely minced cloves of garlic and a big pinch of salt and black pepper into the same pot you boiled the rutabaga in and place over medium heat
- As soon as the butter has melted and the mixture is steamy, transfer the pot off of the heat and add the drained rutabagas back into the pot
- Mash the rutabagas until fairly smooth and stir to evenly distribute the butter and garlic mixture
- Enjoy!
