Basic Mashed Rutabagas

Peel rutabaga with a vegetable peeler and cut into chunks. Place in a saucepan, covered with lightly salted water. Cover and bring to a boil over high heat. Reduce heat to medium and continue to cook about 12 to 15 minutes, or until fork tender. Drain, reserving cooking liquid. Mash well, adding back a little cooking liquid if needed for moisture.

Simple variations: 

Add a bit of olive oil (about ¾ teaspoon for 1 large rutabaga) and a dash of nutmeg to basic mashed rutabagas. Season to taste with salt and pepper. Serve with a garnish of a dash of nutmeg and a sprig of fresh sage or herb of choice.


Add chopped onion to the boiling water (1 cup onion for 4 to 6 cups diced rutabaga) and cook along with the rutabaga. Then drain and mash rutabaga and onion together. Add butter, salt and pepper to taste and blend well.

Add chunks of potato to boiling water and cook along with rutabaga. Drain and mash together with butter and salt and pepper to taste.


Add grated carrots, a bit of sugar and butter to the mashed rutabagas. Stir in a little milk if too dry.

Adapted from and

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