Mashed Rutabaga and Potatoes
Elevate your side dish game with this creamy and flavorful Mashed Rutabaga and Potatoes recipe! This unique twist on classic mashed potatoes combines the earthy sweetness of rutabaga with the buttery richness of Yukon Gold potatoes for a perfectly balanced bite. With just a handful of simple ingredients like unsalted butter, heavy cream, and a pinch of fresh thyme for garnish, this recipe achieves a velvety, comforting texture while letting the natural flavors shine. Ideal for holiday feasts or weeknight dinners, this dish is easy to prepare in under 45 minutes and pairs beautifully with roasted meats or hearty vegetable mains. Impress your guests with this nutrient-packed, low-carb alternative to traditional mashed potatoes while enjoying its irresistible rustic charm!
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Recipe Information
Ingredients
- 2 medium-sized (about 2 lbs) Rutabaga
- 3 medium-sized (about 1.5 lbs) Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Ground black pepper
- 1 teaspoon (chopped) Fresh thyme (optional, for garnish)
Instructions
Peel the rutabagas and potatoes, then cut them into 1-inch cubes to ensure even cooking.
Place the rutabaga cubes in a large pot and add enough water to cover them by about an inch. Sprinkle in a pinch of salt.
Bring the pot to a boil over high heat, then reduce the heat to medium and let the rutabagas simmer for 10 minutes.
After 10 minutes, add the potato cubes to the same pot. Continue simmering the rutabagas and potatoes together for an additional 15-20 minutes, or until both are fork-tender but not falling apart.
Drain the cooked rutabagas and potatoes, then return them to the pot. Allow them to sit for 1-2 minutes to let any excess moisture evaporate.
Using a potato masher or a stick blender, mash the rutabagas and potatoes until smooth. For a chunkier texture, leave a few small pieces intact.
Add the unsalted butter and stir until melted and combined. Then gradually pour in the heavy cream, mixing until the mash reaches your desired consistency.
Season with salt and ground black pepper to taste. Adjust the seasoning as needed.
Transfer the mashed rutabaga and potatoes to a serving dish. Optionally, garnish with chopped fresh thyme for a pop of color and added flavor.
Serve warm as a comforting and unique side dish!
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 5141 mg | 224% | |
| Total Carbohydrate | 522.3 g | 190% | |
| Dietary Fiber | 71.5 g | 255% | |
| Total Sugars | 98.2 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1110 mg | 85% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 14348 mg | 305% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
