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Mashed rutabagas are a classic Scandinavian side dish, often served during winter and around the holidays. Our version uses nutmeg and a touch of vanilla, two traditional Nordic flavorings, to enhance the natural sweetness of the rutabagas. It’s simple comfort food with a subtle twist that pairs beautifully with roasted meats.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- RUTABAGAS: Rutabagas are a delicious root vegetable with a mild flavor similar to turnips. They’re in season from October through March and are generally served either mashed or roasted. Be sure to see our tips for working with them below.
- VANILLA AND NUTMEG: Vanilla extract and nutmeg add warmth and a delicate sweetness that complements the naturally sweet flavor of the rutabagas.
Overview
How to Make Mashed Rutabagas
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
COOK THE RUTABAGAS: Place the peeled and chopped rutabagas in a large pot, cover them with cold water, and bring to a steady simmer. Cook until fork-tender, then drain and move them to a large mixing bowl.
MASH AND SEASON THE RUTABAGAS: Mash the rutabagas until mostly smooth, or use an immersion blender for a silkier texture. Stir in butter, cream, a pinch of nutmeg, and a splash of vanilla. Taste, adjust the seasoning, and you’re ready to serve.
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 Preparing Rutabagas
Rutabagas are quite dense and hard, making them a formidable opponent on your cutting board. They are usually already trimmed of the root and top and heavily waxed when you buy them.
To prepare, cut a slice about 1/4-inch thick from each end, then using a sharp knife, score through the skin all the way around the widest part of the rutabaga.
Place on several thicknesses of paper towel and microwave on high for 2-1/2 to 3 minutes. This will melt the wax and soften 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 rutabagas, 1 to 1-1/4 lbs each, peeled and cut into 1-inch chunks (see notes)
- 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 them with cold water. Add some salt and bring to a rapid simmer.
- Cook for about 25 minutes, or until the rutabagas are very tender when pierced with a knife. Drain thoroughly and transfer to a large mixing bowl.
- Add 1/2 teaspoon of salt and a few grinds of black pepper and mash the rutabagas until all the large lumps are gone. Alternately, you can purée the mixture until smooth with an immersion blender.
- Stir in the nutmeg, butter, cream and vanilla and combine thoroughly.
- Adjust the seasoning to taste and serve.
Notes
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 Preparing Rutabagas
Rutabagas are quite dense and hard, making them a formidable opponent on your cutting board. They are usually already trimmed of the root and top and heavily waxed when you buy them. To prepare, cut a slice about 1/4-inch thick from each end, then using a sharp knife, score through the skin all the way around the widest part of the rutabaga. Place on several thicknesses of paper towel and microwave on high for 2-1/2 to 3 minutes. This will melt the wax and soften the skin making the rutabaga much easier to peel.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
