VegetarianMidwest American cuisine Main Course

Mashed Rutabaga with Butter

Name: Mashed Rutabaga with Butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Midwest American
Ingredients: 2 lb Rutabaga, peeled and cubed; 4 tbsp Butter; 0.25 cup Heavy cream; 1.5 tsp Salt; 0.5 tsp Black pepper; 1 tsp Brown sugar

A simple mashed rutabaga side dish, reflecting the root vegetable's strong presence in Upper Peninsula home cooking traditions.

🇺🇸United States· Michigan

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 6
Difficulty: Easy
Calories: 140 kcal

Equipment

•Large pot
•Potato masher

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 8
carbs: 15
protein: 2
calories: 140

Instructions

1
Put the cubed rutabaga in a large pot. Cover it completely with salted water.
2
Bring the water to a boil on the stovetop. Cook for 20-25 minutes until tender when pierced with a fork.
3
Drain all the water out well. Put the rutabaga back into the pot.
4
Add the butter and cream. Mash everything together until it is smooth or slightly chunky to your liking.
5
Stir in the salt, pepper, and brown sugar if you are using it.
6
Serve the mash hot. Place an extra pat of butter on top.

Chef's tips

Rutabaga takes longer to cook than potatoes, so cut it into smaller cubes to cook evenly. A little brown sugar balances the natural bitterness.

Storage

Refrigerate up to 4 days in an airtight container.

Reheating

Reheat in a saucepan over low heat, adding a splash of milk if needed.

Common mistakes to avoid

•Not boiling the rutabaga long enough, which leaves a tough and stringy texture.
•Forgetting to taste and adjust the seasonings, which leaves the dish tasting bland.