Description
Discover a delicious, nutrient-dense alternative to traditional mashed potatoes with this silky, comforting mashed rutabaga. This root vegetable dish offers a mild sweetness and earthy flavor that perfectly complements both roasted meats and vegetarian main courses. By boiling the rutabaga until fork-tender and mashing it with creamy grass-fed butter and warm milk, you create a refined, elegant side dish that elevates any meal with minimal effort.
Ingredients
2 lbs Rutabaga
4 tbsp Unsalted butter
1/2 cup Whole milk
1 tsp Sea salt
1/2 tsp Freshly cracked black pepper
Instructions
Peel the outer waxy skin of the rutabaga thoroughly using a vegetable peeler.
Chop the rutabaga into uniform one-inch cubes.
Place the cubes in a large pot and cover with cold water.
Boil over medium-high heat for approximately 20 minutes until very tender.
Drain the water completely using a colander.
Return the cooked rutabaga to the hot pot for one minute to evaporate residual liquid.
Mash the rutabaga until smooth.
Stir in the butter, warm milk, salt, and pepper until creamy and well incorporated.
Notes
Ensure all of the thick outer wax is removed, as it does not soften during cooking. You can adjust the amount of warm milk to achieve your desired consistency. Keep the rutabaga warm in the pot until ready to serve.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Boiling
- Cuisine: Rustic American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 145
- Sugar: 7g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg