White bowl full of mashed rutabaga, on top of a grey napkin, next to a white spoon.

This underappreciated root vegetable can be roasted, sautéed, boiled, and mashed. It is also packed with fiber, vitamins E and C, and a good source of potassium and phosphorus. Try it as a quick side dish and an interesting alternative to mashed potatoes.

Yield
6 Servings
Preparation time
15 minutes
Cooking time
1 hour, 5 minutes
Total time
1 hour, 20 minutes
Ingredients
1 rutabaga (large, peeled and cut into 1" cubes)
kosher salt
3 Yukon potatoes (peeled and cut into 1" cubes)
1 C heavy cream (or milk)
½ stick butter (cold)
salt (to taste)
ground black pepper (to taste)
Instructions

1. Boil the rutabaga. Put the rutabaga cubes in a large pot and covered with 2" of water. Season water generously with salt. Partially cover  the pot and bring the water to a boil over medium-high heat. Boil rutabaga for about 40 minutes, until they are sweet in taste. Add the cubed  potatoes and boil 15 minutes longer, until fork tender. 

2. Heat the cream. After adding the potatoes to the boiling water, heat the cream over medium-low heat in a small saucepan.

3. Drain and mash. Drain the rutabagas and potatoes and mash together with a potato masher or fork. (You can also use a food mill to mash them.) Add one half of the warmed cream and one half of the cold butter. Stir vigorously to combine. Repeat with the remaining cream and butter.  

4. Taste and season. Taste the mixture and add salt and/or ground black pepper to taste. Serve while warm. 
 

Notes

RUTABAGA: WHAT IS IT & HOW DO I USE IT IN RECIPES? 
•    A rutabaga is a brownish-white root vegetable that looks similarly to a turnip. Some may say it even looks like a cross between a turnip and a cabbage. 
•    Rutabagas are high in antioxidants and the following nutrients: Vitamin C, Vitamin E, Potassium, Magnesium, Calcium, and Fiber. They also contain moderate amounts of Folate, Selenium, and Phosphorus.
•    You can eat a rutabaga raw or cook it like you might a potato. You should peel and discard the skin as it might have a waxy coating, but you can keep the leaves and add them to soups and salads. 
•    Simply season cooked rutabaga with salt and pepper.


HOW DO I USE A RUTABAGA IN COOKING?
•    Boil and mash like a potato
•    Cut into fry-shapes and lightly fry or sauté
•    Cube and roast in the oven at 425o for about 40 minutes
•    Add raw, cubed rutabaga to soups like you would a potato
•    Grate raw rutabaga into a salad
•    Use in any recipe as a substitute for carrots, turnips, or potatoes
 

Source

adapted from www.FoodNetwork.com