Mashed Rutabagas and Potatoes
Creamy, buttery, and delightfully unique, Mashed Rutabagas and Potatoes is the ultimate comfort food side dish that elevates any meal. This recipe blends the earthy sweetness of rutabagas with the classic creaminess of russet potatoes, creating a harmonious mash with a subtly distinct flavor. Enhanced with sautéed garlic, velvety heavy cream, and a generous pat of melted butter, this dish is rich yet balanced, with just the right touch of seasoning. Perfectly fork-tender vegetables are mashed to smooth perfection, then topped with a sprinkle of fresh parsley for a pop of color and freshness. Whether you're looking for a stand-out holiday side or a hearty addition to a weeknight dinner, this recipe is a showstopper that pairs beautifully with roasted meats, poultry, and more. Ready in just 40 minutes, this versatile dish is sure to impress family and guests alike!
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Recipe Information
Ingredients
- 2 medium (about 2 lbs total) rutabagas
- 3 medium (about 1.5 lbs total) russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup heavy cream
- 2 cloves, minced garlic
- 2 teaspoons (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons (optional, for garnish) chopped fresh parsley
Instructions
Peel the rutabagas and potatoes and cut them into even 1-inch cubes for even cooking.
Fill a large pot with water and add 1 teaspoon of salt. Bring the water to a boil over high heat.
Add the cubed rutabagas to the boiling water first, as they take longer to cook. Boil for 10 minutes.
After 10 minutes, add the cubed potatoes to the same pot. Boil both rutabagas and potatoes together for an additional 15 minutes, or until they are fork-tender.
While the vegetables are boiling, in a small saucepan, melt 4 tablespoons of butter over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the heavy cream and warm it gently. Remove from heat.
Drain the cooked rutabagas and potatoes in a colander, then return them to the pot. Allow them to steam dry for 1-2 minutes to remove excess moisture.
Use a potato masher or hand mixer to mash the rutabagas and potatoes together until smooth and creamy.
Pour in the warm butter and cream mixture while mashing, mixing thoroughly to incorporate. Add salt and pepper to taste.
Transfer the mashed mixture to a serving bowl and garnish with chopped fresh parsley, if desired.
Serve hot as a delectable side dish.
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 5281 mg | 230% | |
| Total Carbohydrate | 608.4 g | 221% | |
| Dietary Fiber | 78.2 g | 279% | |
| Total Sugars | 104.9 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1158 mg | 89% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 17190 mg | 366% | |
*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.
