If you are looking for a flavorful dish that can substitute for mashed potatoes, this creamy mashed rutabagas recipe could be just what you are looking for.
Serve it up with any meat dish, or even serve it with this Chicken Legs recipe on top.
What are Rutabagas?
Have you tried rutabagas?
They are that bi-colored vegetable that looks a little like a turnip. Rutabagas are one of the more underused vegetables in my opinion. They have a robust flavor that adds so much to soups and stews.
You can cook rutabagas just like potatoes, and you would even mash them the same way.
For the holidays, I am using rutabagas as a mashed side dish...they are so flavorful on their own, especially with some caramelized shallots and butter.
Go here if you want to see a handy index of all of our side dish recipes.
I would love to hear what you have created with this vegetable. Are you ready to make this mashed rutabaga recipe?
- Heavy cream
- Parmesan (optional)
Take your rutabagas and use a peeler to remove the outside peel. (Note the outer skin is thick.) Cut the rutabaga into pieces. This will allow it to cook quickly. Add the rutabagas to a pot with water.
Cover and bring to a boil until the rutabagas are soft. Drain the water. Add the rest of the ingredients to the pot. Take an electric mixer and whip the rutabagas until they are creamy.
More sides to try:
- An electric mixer to whip the rutabagas up until they are creamy.
- A nice pot to cook the rutabagas in.
Creamy Mashed Rutabagas
- 5 in large rutabagas peels removed, chopped in large pieces
- 1/2 shallot minced
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon salt
- scallions for garnish
- In a pot, put rutabagas and add water to cover.
- Bring to a boil and cook until the rutabagas are soft.
- Drain water out of the pot and return rutabagas to the pot.
- In a small skillet, add butter and shallots.
- Over low heat, caramelize the shallots in the butter until they are golden brown.
- Add shallots, salt, and cream to the pot.
- Use an electric hand mixer to blend ingredients into a mash.
- Serve hot with scallions as the garnish on top.
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