Recipe Snapshot
- Dish: Creamy mashed rutabagas with butter, nutmeg, and a hint of vanilla
- Flavor Profile: Mildly sweet, earthy rutabagas balanced by warm spice and rich cream
- Key Ingredient: Vanilla adds subtle warmth that complements the rutabaga’s natural sweetness
- Method: Rutabagas are simmered until tender, then mashed or puréed with butter and cream
- Servings: 4
- Total Time: About 40 minutes
- Effort Level: Simple
A Comforting Side Dish with a Scandinavian Twist
Mashed rutabagas are a staple in Scandinavian cooking, particularly during the colder months when hearty root vegetables are at their best. Our version leans into that tradition with freshly grated nutmeg and just a touch of vanilla, both of which complement the rutabaga’s natural sweetness without overpowering its earthy flavor.
We prefer simmering the rutabagas until very tender before mashing, which creates a smoother texture and helps the butter and cream blend in evenly. It’s a simple side dish, but one that brings a little more character to the table than standard mashed potatoes, especially alongside roast pork, beef, or poultry.
Ingredient Notes
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Rutabagas: In season from October through March, rutabagas are a delicious root vegetable with a mild flavor similar to turnips. Choose small to medium rutabagas that feel heavy for their size, with firm, smooth skin and no soft spots, cracks, or shriveling.
- Vanilla extract: A small amount of vanilla might seem unusual in a savory dish, but it adds subtle depth and rounds out the earthy flavor of the rutabagas without making the dish taste sweet.
- Nutmeg: Freshly grated nutmeg adds gentle warmth and enhances the rutabaga’s natural sweetness. If possible, grate whole nutmeg rather than using pre-ground for a fresher, more balanced flavor.
A Quick Look at Preparation
How to Make Creamy Mashed Rutabagas
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
Start by cutting the peeled rutabagas into evenly sized chunks so they cook at the same rate, then simmer them in well-salted water until they’re very tender. Don’t rush this step as undercooked rutabagas can be fibrous and difficult to mash smoothly.
Once drained, mash the rutabagas while they’re still hot so the butter and cream incorporate easily. For a rustic texture, use a hand masher; for a smoother, more refined finish, an immersion blender works well. Stir in the butter and cream, the add freshly grated nutmeg for warmth and vanilla to round out the natural sweetness of the rutabagas.
Make-ahead instructions: You can make mashed rutabagas ahead of time, transfer them to a greased casserole dish, and keep them warm in a low oven. Or, refrigerate and reheat later for 40 to 45 minutes at 350°F, covered.
Tips for Peeling Rutabagas
Rutabagas are dense, hard vegetables and can be a bit challenging to prep. Most are sold trimmed and coated in a thick layer of wax to prevent drying.
To make peeling easier, cut about 1/4 inch from each end, then use a sharp knife to lightly score the skin around the widest part of the rutabaga. Place it on a few layers of paper towel and microwave on high for 2-1/2 to 3 minutes. The heat softens the wax and loosens the skin, making the rutabaga much easier to peel.
Serving Suggestions
Mashed rutabagas work well with roasted meats, poultry and game and can be made ahead and reheated with no compromise in flavor or texture, making them a good side choice for entertaining. Serve them with pork roasts or ham, or unique entrées like roasted duck and venison tenderloin.
Creamy Mashed Rutabagas
Ingredients
- 2-1/2 lbs rutabagas (2 medium), peeled and cut into 1-inch chunks
- Salt and freshly ground black pepper
- 1/2 teaspoon freshly ground nutmeg
- 4 tablespoons butter, melted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Place the rutabagas in a large pot and cover with cold water by about 1 inch. Season generously with salt and bring to a simmer over medium-high heat.
- Cook for 25 minutes, or until the rutabagas are very tender when pierced with the tip of a knife. Drain thoroughly and transfer to a large mixing bowl.
- Add 1/2 teaspoon salt and a few grinds of black pepper, then mash until mostly smooth and free of large lumps. For a silkier texture, purée with an immersion blender.
- Stir in the nutmeg, melted butter, heavy cream, and vanilla extract until well combined. Taste and adjust the seasoning as needed before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
