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Mashed Potatoes and Rutabagas

User Rating 4.5 Star Rating (4 Reviews)


Mashed Potatoes with Rutabaga

Mashed Potatoes with Rutabaga

Diana Rattray

Rutabagas add flavor to the mashed potatoes, a slight sweetness. These potatoes are made with just a little butter, and you can use low fat milk to make them lighter. 

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  • 3 pounds rutabaga, peeled and cut into 2-inch pieces
  • 2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
  • 2 tablespoons butter
  • 2/3 cup milk
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg, or to taste
  • 2 teaspoons chopped parsley, optional


Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
""Amazing - Rutabaga's So Good - Had no idea"", Member diana5528

This is the 1st rutabaga recipe I've made & IT'S A KEEPER!! Daughter loves it! (The title is a quote from her after tasting for 1st time). Hate to admit I didn't even know what one looked like until last week, but, have made this twice in 5 days at my daughter's request. Don't know if we can go back to plain old mashed potatoes now! Recipe is perfect as is, or you can add other seasonings &/or cheese to taste. Can't explain why this taste so good - the flavor is subtle - but, it's wonderful!

10 out of 10 people found this helpful.

See all 4 reviews

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