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Mashed Rutabaga

Rutabaga is a root vegetable that doesn’t seem to get a lot of love. Most people have not even heard of it before. Admittedly, I knew it existed but never took the time to try this mashed rutabaga dish recently. Surprise! It’s tasty! I mashed it up in the style of mashed potatoes and it was a really good side dish to some salmon and roasted cauliflower.


Sorry, I can never make salmon look appetizing, but I promise it tasted delicious! (It was lemon-pepper)

It’s hard to describe the flavor… The texture is very much like a russet potato, but the flavor is more peppery. It’s got a nice little zest to it!

This is a great side dish to replace mashed potatoes if you’re missing them. You can experiment with the texture of the mashed rutabaga depending if you use an old school masher like I did, or use your hand mixer to get a smoother consistency. I like the more rustic feel of the old school masher. You can also add a little chicken, beef, or vegetable broth to the rutabaga if you need to make it more moist and creamy.

Hope you enjoy it as much as I did!

Print Recipe
Mashed Rutabaga
  1. Wash and peel the rutabaga. It has a tough skin, so be careful.
  2. Cut the peeled rutabaga into approximately 1 inch chunks.
  3. Add the chunks to a pot of boiling water and boil for about 10-20 minutes, until a fork easily pierces the larger chunks.
  4. Drain the water and place the cooked rutabaga into a large bowl and begin to mash it.
  5. Once mostly mashed, add salt, pepper, and garlic powder to taste. Continue mashing until it reaches the desired consistency. If the mixture is too thick for you, you can add small amounts of chicken, vegetable, or beef broth at this step to thin the consistency. Don't add too much at once, or you may end up with rutabaga soup instead.
  6. Serve immediately with the rest of your dinner and enjoy!
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