Garlicky Potato-Rutabaga Mash

Roasted garlic and mashed rutabaga bump up the flavor of classic mashed potatoes.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 25 min
  • Yield: 6
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Roasted Garlic Mixture:

2 to 4 heads garlic, depending on size

2 tablespoons olive oil


Kosher salt

1 pound rutabaga, peeled and chopped

Mashed Potatoes:

2 pounds Idaho or Yukon gold potatoes, unpeeled

Kosher salt and freshly ground black pepper

1 cup whole milk

1 stick (8 tablespoons) unsalted butter


  1. Preheat the oven to 350 degrees F.
  2. Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.

For the rutabaga: 

  1. Bring a medium pot of salted water to a boil. Add the rutabaga and cook until tender, about 25 minutes. Drain thoroughly.

For the mashed potatoes: 

  1. Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  2. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the rutabaga. Mash the potatoes and rutabaga with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.