Description

The perfect holiday side dish. Mashed Rutabagas — sweet, savory, and naturally rich. It’s the perfect companion for your festive turkey, making it a must-have at your holiday table.

Scale

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

Pressure Cooker Method:

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 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.

Stovetop Method:

Peel and cut rutabagas into medium or large dice.
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.
Drain 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.

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.

Category: Sides
Method: Pressure Cooker
Cuisine: American

Keywords: Mashed Rutabaga, Holiday Side Dish, Reflux-Friendly Alternative to Mashed Potatoes