Mashed Rutabagas

Yield:
6 servings
Level:
Easy
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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4.5 12
Nice change from George Stella's mock mash made with cauliflower. I added some Parmesan cheese which makes anything a little more special. item not reviewed by moderator and published
For people who are finding them bitter, be careful how you are peeling them. Always take the peel and about a 1/4 inch of the flesh. If you look closely you will see a distinct change in color about 1/4 inch below the surface. Take that off, that's where the bitterness is. item not reviewed by moderator and published
I cooked these today for the first time ever. My family has served these with Thanksgiving dinner for as long as I can remember but we called them Turnips up north (PA and Long Island.) I look this recipe up as I was new at this. The only thing I didn't do is add the nutmeg as my older sister asked me not to. I think she just likes them plain - Butter, salt, and pepper only. One thing I did do that I don't think anyone in my family has done in the past is to return them to the heat after draining to get out all the extra moisture. These turned out perfect. Thanks for the easy recipe!! I will be making these again as a regular. They are low carb and low calorie and I am sure very good for our health!! Great substitute for mashed potatoes - especially when trying to watch your weight!! Judy item not reviewed by moderator and published
We put about a table spoon of sugar and some salt in the water before boiling. Rutabaga tends to be bitter, adding the sugar to the water takes away the bitterness. Mash them just like potatoes, with salt, pepper, butter and half and half or milk. If they are still too bitter, can add a pinch more sugar after you have mashed them. I am not a fan of nutmeg, so I would omit that item not reviewed by moderator and published
I use a hammer on my big knife to cut them - works great item not reviewed by moderator and published
I would totally disagree with powell's review. This is a winner! If you like mashed cauliflower than you will love this. give it a try... straight from the garden or store bought rutabagas will do just fine. item not reviewed by moderator and published
Horrible. A waste of my 2 huge and perfectly delicious garden grown rutabagas. When they went into the pot I was eating them like candy. When they came out post boiling they were so bitter I could barely stand the flavor. Even my neighbor who regularly eats rutabaga in her stews said it tasted awful. Maybe it comes out differently when you use stored/grocery bought rutabagas. In my case, it was so gross I wound up throwing it all in the compost because I couldn't find anyone who was able to stomach more than one bite. After initial tasting I tried amending it with extra butter, then tried adding some salt and finally some parmesan and none of these helped. Yuck. item not reviewed by moderator and published
I grew up in new England in the 50's and we called them Turnip. I now live in Texas and they are rutabagas here which most people I know in Texas don't like them. I make them quite often for myself using this simple recipe. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
My dad has guarded his secret to the family rutabaga recipe for years... Though I added slightly more butter and a pinch of kosher salt to brighten up the the flavor. Though be careful- cutting the rutabaga can be an arduous and dangerous task- a large sharp knife is necessary as well as a heavy cutting board that won't move under the pressure and slip- that could be bad for any appendage you might wish to keep... ;) item not reviewed by moderator and published
Turnips and rutabagas look similar but they are not the same. I roast turnips along side a roast or chicken. I also mash them as I do rutabagas. item not reviewed by moderator and published
We put about a table spoon of sugar and some salt in the water before boiling. Rutabaga tends to be bitter, adding the sugar to the water takes away the bitterness. Mash them just like potatoes, with salt, pepper, butter and half and half or milk. If they are still too bitter, can add a pinch more sugar after you have mashed them. item not reviewed by moderator and published
There are turnips and rutabagas. They look similar but they are different. Both can be cooked pretty much the same way. item not reviewed by moderator and published
There are turnips and rutabagas. They look similar but they are different. Both can be cooked pretty much the same way. item not reviewed by moderator and published
I put a piece of rug mat or a wet paper towel under the cutting board. Keeps it from moving. Just a small piece of rug matting slightly smaller than your cutting board. The non slip cupboard liners also work well. item not reviewed by moderator and published
I put a towel or a pot holder under my cutting board which keeps it in place. I generally peel the rutabaga first, slice the bottom so it's flat and then cut it. I've never had a problem. item not reviewed by moderator and published

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Mashed Rutabaga and Yukon Gold Potatoes

Recipe courtesy of Anne Burrell