Rutabaga Mash

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min


  1. Peel and roughly chop 3 pounds rutabagas. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/2 cup heavy cream and 2 tablespoons butter. Cook a few sliced garlic cloves and some fresh rosemary in olive oil; drizzle over the mash.
  2. TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.