Mashed rutabaga— the perfect balance of sweet and savory, with a naturally rich + buttery flavor. a white plate heaping with mashed rutabaga and topped with melted butter and chives 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!

Ingredients for Mashed Rutabaga:

2 medium-sized rutabagas
1 tsp of salt
1/4-1/2 tsp of pepper
1-2 tbsp of grassfed butter (dairy-free options: vegan butter or olive oil)
Fresh chopped parsley or chives

Why These Ingredients?

Rutabagas are a perfect substitute for potatoes, providing a rich and buttery flavor without the excess starch, making them gentle on the stomach, especially for those with GERD. The salt enhances the natural sweetness of rutabagas, while pepper adds a hint of warmth. Grass-fed butter contributes to the creamy texture, but for a dairy-free option, you can use vegan butter or olive oil. Fresh herbs like parsley or chives bring a burst of freshness to the dish. a rutabaga that is partially diced on a cutting board

Step-by-Step Pressure Cooker Method:

First, peel and cut rutabagas into medium or large dice. Then, 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. Next, drain the water completely, then mash rutabagas using a fork or potato masher. Now, add 1/2 tsp of salt, 1/4-1/2 tsp of pepper, and 1-2 tbsp of butter (or a dairy-free option). Finally, top with fresh chopped parsley or chives and serve warm! a white plate of mashed rutabaga topped with melted butter and fresh chives sitting in front of the pressure cooker that was used to cook them

Step-by-Step Mashed Rutabaga Stovetop Directions:

First, peel and cut rutabagas into medium or large dice. Then. add them to a saucepan, cover with cold water, and add 1/2 tsp of salt. Bring to a boil, reduce heat, and cover for about 30-40 minutes, or until tender. Next, drain the water completely, then mash rutabagas using a fork or potato masher. Now, add 1/2 tsp of salt, 1/4-1/2 tsp of pepper, and 1-2 tbsp of butter (or a dairy-free option). Finally, top with fresh chopped parsley or chives and serve warm!

Tips and How to Store:

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. a white bowl of mashed rutabaga with melted butter and fresh chopped chives

What to Serve With Mashed Rutabaga:

This rutabaga mash is a holiday gem—a flavorful and stomach-friendly alternative to classic mashed potatoes. Pair it with your favorite turkey, Grain-Free Thanksgiving Stuffing, a crisp green salad drizzled with our Low Acid Creamy Herb Dressing, and don’t miss out on family favorite, Oat Flour Biscuits. It’s sure to steal the show at your festive table.

Looking for More Reflux Friendly Sides? Try These…

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Prep Time: 10 Minutes | Cook Time: 10 minutes | Total Time: | Servings: N/A

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

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.