Mashed Rutabaga and Potatoes

Total Time
Prep 10 mins
Cook 30 mins

Rutabaga is SO overlooked! This recipe is a nice introduction to this root vegetable.

Ingredients Nutrition


  1. Cook diced rutabaga, covered, in as small amount of boiling, salted water as possible about 30 minutes, or until tender; drain.
  2. Boil unpeeled potatoes for about 30 minutes, or until very tender; drain and slip off skins.
  3. Combine hot rutabaga and hot potatoes.
  4. Mash or beat together with butter, salt and pepper to taste.
  5. If mixture is dry, beat in a little hot milk to obtain the consistency you like.
  6. Serve sprinkled with parsley.
Most Helpful

My mother used to make her Thanksgiving potatoes this way and I think they are the best! Such a wonderful flavor. Thank you for sharing ;-)

deb k November 26, 2003

My dugther and I had made 48pasties and had rutabagas leftover so I decided to make this recipe,because my DH has been begging me to make mashed rutabaga for years the way his Mother made them. I made it once the way he described and didnt care for them as they were strong tasting and had a consistency I did not care for,kind of dry and a rough mash texture..But I tried this recipe and really liked it..I did however cover the rutabaga with water to cook, they absorb water,so I did not need to add any milk..Had a nice texture..Thank U for this recipe I will be making it again...

Potluck November 12, 2009