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!
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.
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.