Best Easy Mashed Rutabaga Recipes

EASY MASHED RUTABAGA

Easy Mashed Rutabaga image

Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.

Provided by Beth Wand Sidell

Categories Side Dish Vegetables

Time 1h

Yield 6

Number Of Ingredients 5

Ingredients

1 large rutabaga, peeled and cubed
3 cups chicken broth, or as needed
¼ cup evaporated milk, or as needed
3 tablespoons butter
salt and ground black pepper to taste

Steps:

Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g

MASHED RUTABAGA

Mashed Rutabaga image

This mashed rutabaga is a healthy side dish that is tasty, too. Buttermilk adds extra flavor.

Provided by Heather0283

Categories Side Dish Vegetables

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

2 small rutabagas, peeled and cubed
½ cup milk
¼ cup buttermilk
1 pinch ground cinnamon
coarse salt and ground black pepper to taste

Steps:

Place rutabagas in a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and return to the warm pot.
Mash rutabagas with a potato masher. Add milk, buttermilk, and cinnamon. Whip with an electric mixer until smooth. Season with salt and pepper.

Nutrition Facts : Calories 56.6 calories, Carbohydrate 10.2 g, Cholesterol 3.1 mg, Fat 0.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 86.6 mg, Sugar 7.5 g

MASHED RUTABAGA

Mashed Rutabaga image

Provided by Anne Burrell

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

1 large rutabaga, peeled and cut into 1-inch chunks
Kosher salt
3 Yukon gold potatoes, peeled and cut into 1-inch chunks
1 cup heavy cream
1/2 stick cold butter

Steps:

Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.
Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.
Heat the cream in a small saucepan over medium heat.
Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.

MASHED RUTABAGAS

Mashed Rutabagas image

Provided by Food Network

Categories side-dish

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons butter
Pinch nutmeg

Steps:

Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.