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. It is the perfect side dish; you can make it in 30 minutes.
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If you are looking for a fun alternative to mashed potatoes, this easy mashed rutabagas recipe is a must-try recipe. It is naturally gluten free, and you can make this recipe in about 20 minutes. It is also great for Thanksgiving and other holidays.
Serve it with any meat dish, or even serve it with this Chicken Legs recipe on top.
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.
Why we love this mashed rutabagas recipe:
- This recipe is quick and easy.
- You only need a few simple ingredients.
- This recipe is amazing at Thanksgiving!
- Rutabagas are easy to find in both grocery stores and farmer’s markets.
Made this tonight as the top for a keto shepherds pie and it was awesome!!! Will continue to make!”
A.H., pinterest comment
Allergen Information:
This side dish is gluten-free, nut-free, egg-free, soy-free, and oat-free.
I would love to hear what you have created with this vegetable. Are you ready to make this mashed rutabaga recipe? You may also love this Air Fryer Rutabagas recipe!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Rutabagas – These are easy to find at the grocery store.
- Shallot – Use fresh if you can, but freeze-dried are okay.
- Heavy cream – Do not use half and half.
- Butter – Unsalted butter or dairy-free butter.
- Parmesan (optional)
- Scallions – For garnish.
Step-By-Step Photos and Directions:
Step 1: 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.
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Step 2: Cover and boil until the rutabagas are soft.
Step 3: Drain the water. Add the rest of the ingredients to the pot.
Step 4: Take an electric mixer and whip the rutabagas until they are creamy.
What To Serve With Mashed Rutabagas:
Mashed rutabagas make a delicious side dish. Our other favorite side dishes are these Bacon Scalloped Potatoes and this Turmeric Lime Cauliflower.
Frequently Asked Questions:
Rutabagas are bi-colored vegetables that look a little like turnips. In my opinion, they are one of the more underused vegetables. Their robust flavor adds so much to soups and stews. You can cook rutabagas just like potatoes and even mash them the same way.
Rutabagas taste similar to mashed potatoes but have a slightly stronger flavor—almost a cross between potatoes and turnips.
Store the mashed rutabagas in an airtight container for up to 3 days. Freeze in a zipper-style freezer bag for up to 4 months.
Yes, you can peel and chop the rutabaga head. Then, make the recipe in the next couple of days.
You can easily make this recipe dairy-free by using dairy-free butter.
More Gluten Free Side Dish Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Creamy Mashed Rutabagas
Ingredients
- 5 in large rutabagas peels removed, chopped in large pieces
- ½ shallot minced
- ½ cup heavy cream
- 2 tablespoons butter
- ½ teaspoon salt
- scallions for garnish
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Instructions
- 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older November 2015 post with more details.
I am throwing a paleo thanksgiving. I was going to do parsnip-turnip puree- but I might make these instead.
Let me know how it turns out Kristen. I am sure you can substitute the cream in the recipe.