Save Recipe Print
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.

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.

Heat the cream in a small saucepan over medium heat.

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

Mashed Potato Cakes

Recipe courtesy of Sara Moulton

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Recipe courtesy of Giada De Laurentiis

Mashed Rutabagas

Recipe courtesy of Anne Willan

Rutabaga Mash

Recipe courtesy of Food Network Kitchen

Rutabaga Mash

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories