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Mashed Rutabagas

I mash the rutabagas by hand because I prefer some texture, but an immersion blender would work for a smoother mash.

Mashed Rutabagas

From Camilla Salem

Mashed Rutabagas


  1. 6 rutabagas, peeled and cubed
    5 tablespoons salted butter, cut into smaller pieces
    2 teaspoons salt
    1/2 teaspoon black pepper


  1. In a large pot, cover cubed rutabagas with enough water to submerge completely. Bring to a boil. Boil until tender when pierced with a fork, about 40-45 minutes.
  2. Once tender, strain rutabagas and put them into a large bowl for mashing.
  3. Add butter, salt, and pepper and mash together until you've reached your desired texture.
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