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Mashed Rutabaga and Potato in a white serving dish with pat of butter on top
Ashley Leonard

Mashed Rutabaga and Potatoes

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For a new spin on classic mashed potatoes, try these Mashed Rutabaga and Potatoes. They combine a unique root vegetable with russet potatoes, butter & plain Greek yogurt and they make a great holiday side dish!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 # rutabaga about 1 rutabaga
  • 1.5 # russet potatoes 4-5 potatoes, depending on size
  • 1-½ tsp. salt divided
  • 4 tbsp. butter
  • ½ cup plain Greek yogurt
  • ¼ tsp. black pepper

Equipment

  • Saucepan
  • Hand Mixer

Method
 

  1. Peel rutabaga & potatoes. Cut each into 2 inch chunks.
  2. Fill a large saucepan with water and 1 tsp. salt. Add rutabaga and bring to a boil. Cook rutabaga for 10 minutes, then add the potatoes.
  3. Cook rutabaga and potatoes for another 20 minutes until both are tender. Drain well and place back in saucepan or mixing bowl.
  4. Using a potato masher or hand mixer, mash the mixture to desired smoothness. Add butter, Greek yogurt, ½ tsp. salt and ¼ tsp. pepper. Mix well and serve hot.

Notes

Sour cream could be used in place of plain Greek yogurt. 
These Mashed Rutabaga and Potatoes can easily be made ahead of time and warmed up when ready to serve.

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