Ingredients
- 2 pounds peeled rutabagas, cut in large chunks
- Cold salted water
- 3 to 4 tablespoons butter
- Pinch nutmeg
Directions
Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
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By jackie_8207714
Cleveland, OH
on February 25, 2012
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Great healthy sub for mashed potatoes!
Put your rutabaga in the microwave on high for 5 minutes. This will melt off the wax and make it easier to peel & cut - be sure to let it cool a bit. I stick a large fork in it to hold while peeling.
By meganwhite79_12...
Jenkintown, 78
on November 22, 2009
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I've been having mashed rutabagas for Thanksgiving all my life. Trick to cutting rutabagas is to pop them in the microwave for a few minutes. Makes it a lot easier to cut them into chunks.
By ldroberts
Birmingham, AL
on December 19, 2008
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We ate at a restaurant recently that featured mashed rutabagas. We loved them and wanted to try them at home. We served them tonight for friends and all of us loved them. They were really delicious and yet so easy to make!
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