For a new spin on classic mashed potatoes, try these creamy & delicious Mashed Rutabaga and Potatoes. They combine a unique root vegetable with russet potatoes, butter & plain Greek yogurt and make a great holiday side dish!
Mashed potatoes are without a doubt one of the quintessential comfort food side dishes. They are simple, creamy and the perfect accompaniment to many main dishes. From Thanksgiving dinner served alongside roasted turkey to my family's Christmas Pot Roast and many things in between, mashed potatoes make the perfect gravy catcher.
While there is nothing wrong with traditional mashed potatoes, I love taking a basic recipe and tweaking it to create a fun variation to add to my recipe arsenal. This brings us to Mashed Rutabaga and Potatoes.
What Is A Rutabaga?
You may have passed it in the produce section of the grocery store without really knowing what it was. Rutabagas are a lesser well-known root vegetable that are a cross between a cabbage and a turnip. They are about the size of a softball and have a part-yellow, part-purple skin. The skin is quite waxy, but when peeled reveals a light golden flesh that could be compared to the color of a Yukon gold potato.
There are also health benefits that make rutabaga a great vegetable to explore. Rutabagas are nutrient dense, low in calories. and high in antioxidants. They are also lower in carbs than potatoes and have a decent amount of fiber. Often comfort food and healthy don't go hand in hand, but using some rutabaga in place of potatoes like in this recipe can make a side dish like this a little more guilt-free.
How to Make Mashed Rutabaga and Potatoes
The process of making Mashed Rutabaga and Potatoes follows the same basic steps you'd use when making traditional mashed potatoes. Cook 'em, mash 'em, and add some butter & dairy to create a rich & smooth side dish. There are a couple important tips to ensure perfect Mashed Rutabaga and Potatoes every time.
- Prep - peel the rutabaga and potatoes. Cut each into 2 inch chunks.
- Boil - this is an important note. Rutabagas are a dense root vegetable that will take longer to cook than potatoes. Because of this, boil the rutabaga for 10 minutes before adding the potatoes to give them the head start they need to get nice and tender. The potatoes will take about 20 minutes, so this will give the rutabaga 30 minutes of cooking time.
- Mash - how you do this comes down to personal preference. If you typically like your mashed potatoes a little chunky, use a potato masher and mash to your desired chunkiness. For a completely smooth mash, use a hand mixer and whip the rutabaga and potatoes into submission.
- Add-ins - mix in butter, Greek yogurt and salt & pepper to taste. Greek yogurt is another variation to the typical milk or cream that is often found in traditional mashed potatoes. It adds a hint of tang that pairs nicely with the earthy, cabbage-like flavor of the rutabaga. I like to garnish the Mashed Rutabaga and Potatoes with some chopped parsley to add some color.
Can They Be Made Ahead Of Time?
Especially during the busy holiday season, recipes that can be made ahead of time can be lifesavers! These Mashed Rutabaga and Potatoes reheat beautifully, making them perfect when you are short on time or stovetop space.
Store the Mashed Rutabaga and Potatoes in a baking dish and remove them from the fridge about an hour before reheating them. This lets them come closer to room temperature and will help them heat evenly. Place the baking dish covered in foil in a 350 degree oven and reheat for about 30 minutes until heated through.
Mashed Rutabaga and Potatoes Variations
- Substitute Greek yogurt for sour cream to still give the dish the hint of tang.
- Play around with the ratio. This recipe calls for a 50:50 ratio of rutabaga to potato, but feel free to change the amount of rutabaga or potato to your preference. If you just love the flavor of rutabaga, use all rutabaga!
- Add some other herbs like dill, rosemary or garlic!
Other popular side dishes:
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Mashed Rutabaga and Potatoes
Ingredients
- 1.5 # rutabaga about 1 rutabaga
- 1.5 # russet potatoes 4-5 potatoes, depending on size
- 1-½ teaspoon salt divided
- 4 tablespoon butter
- ½ cup plain Greek yogurt
- ¼ teaspoon black pepper
Instructions
- Peel rutabaga & potatoes. Cut each into 2 inch chunks.
- Fill a large saucepan with water and 1 teaspoon salt. Add rutabaga and bring to a boil. Cook rutabaga for 10 minutes, then add the potatoes.
- Cook rutabaga and potatoes for another 20 minutes until both are tender. Drain well and place back in saucepan or mixing bowl.
- Using a potato masher or hand mixer, mash the mixture to desired smoothness. Add butter, Greek yogurt, ½ teaspoon salt and ¼ teaspoon pepper. Mix well and serve hot.
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