Mashed rutabaga— the perfect balance of sweet and savory, with a naturally rich + buttery flavor. 
Being born and raised in a state synonymous with potatoes, it’s safe to say my affinity for them runs deep.
Unfortunately, my body has trouble with the amount of resistant starch they contain, which is why most of the time I opt for rutabagas (also known as swedes). They offer a similar texture/flavor (think the richest Yukon potato you can imagine) but with less starch.
With the holiday season around the corner, I’ve found a way to make this classic side dish even more appealing. Rutabagas have a LONG cooking time, so for festive occasions, I use my pressure cooker to reduce time spent in the kitchen. Don’t worry if you don’t have one, I included a stovetop recipe as well!
📋 Recipe
Prep Time: 10 minutes | Cook Time: 10 minutes
Ingredients
- 2 medium-sized rutabagas
- 1 tsp of salt
- 1/4-1/2 tsp of pepper
- 1-2 tbsp of grass-fed butter (dairy-free options: vegan butter or olive oil)
- Fresh chopped parsley or chives
Instructions
- Peel and cut rutabagas into medium or large dice.
- Add them to the pressure cooker's inner pot with 1 cup of water and 1/2 tsp of salt.
- Pressure cook for 5 minutes, using a natural release afterward.
- Drain the water completely, then mash rutabagas using a fork or potato masher.
- Add 1/2 tsp of salt, 1/4-1/2 tsp of pepper, and 1-2 tbsp of butter (or a dairy-free option).
- Top with fresh chopped parsley or chives and serve warm!
Notes
- For an extra creamy texture, consider adding a splash of milk or broth during mashing. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
