Mashed Rutabaga

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Cook: 55 min
  • Yield: 6 to 8 servings
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1 large rutabaga, peeled and cut into 1-inch chunks

Kosher salt

3 Yukon gold potatoes, peeled and cut into 1-inch chunks

1 cup heavy cream

1/2 stick cold butter


  1. Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.
  2. Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.
  3. Heat the cream in a small saucepan over medium heat.
  4. Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.

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