A delicious alternative to mashed potatoes, this Creamy Rutabaga Mash brings a subtle sweetness and earthy richness to the table. Butter, garlic, and fresh herbs give it a smooth, savory depth, while a touch of cream makes every bite silky and comforting. Whether served alongside roasted meats or as part of a vegetarian feast, it’s an elegant yet simple side that feels right at home on both weeknight and holiday menus.
INGREDIENTS:
2 large rutabagas, peeled and cubed
1-2 cloves garlic, minced
2 tablespoons butter (or olive oil for a vegan option)
1/4 cup heavy cream (or coconut milk for dairy-free)
Salt and and freshly ground black pepper, to taste
Fresh chives or parsley, chopped, for garnish
METHOD:
Bring a large pot of salted water to a boil. Add the cubed rutabagas and cook for 20–25 minutes, or until fork-tender.
Drain well and return the rutabagas to the warm pot. Add the minced garlic, butter, and cream. Mash with a potato masher or purée with an immersion blender until smooth and creamy.
Season generously with salt and pepper to taste. Transfer to a serving bowl and sprinkle with chopped chives or parsley. Serve warm.
SERVING SUGGESTIONS:
- Pair with roast chicken, beef, or pork as a comforting side.
- Spoon under sautéed greens or grilled mushrooms for a vegetarian meal.
- Add a pinch of nutmeg or smoked paprika for extra depth and warmth.
YIELD: Serves 4
