Mashed Rutabaga Recipe - 1 Mashed Rutabaga Recipe - 2

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!

Mashed rutabaga with chopped chives and salt and pepper, in a bowl, close up - 3

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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.

A glass bowl of fresh rutabaga cut into cubes, top view - 4

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!
Creamy mashed swede with a rich, buttery texture, served in a brown bowl and topped with chopped chives - 5

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.

Rich and creamy mashed rutabaga with a soft, velvety texture, finished with fresh chives. - 6

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 - 7

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Mashed Rutabaga

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Creamy 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.

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