Mashed Rutabaga
Looking for more variety when it comes to mashed potatoes? This comfort food may be replicated using any root vegetable. If you're looking for a sharper flavor try a 50/50 combination of potatoes with cauliflower or with kohlrabi. If you're looking for something a bit more bold in spice, check out this Jalapeño Cream Cheese Mashed Potato recipe! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Large Pot
- Potato Masher
Ingredients
Instructions
- Peel your rutabagas and then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large pot full of cold water
- Once all of your rutabagas are cut, be sure that there is enough cold water in the pot so that the water line sits about 1 inch above the rutabagas. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (maintain the boil) and continue cooking for about 30 minutes, or until fork tender. Carefully drain out all of the water and add the rutabagas to a bowl or back to the pot.
- Mash the rutabagas to your desired consistency
- Fold the butter, sour cream, and dill in with a wooden spoon or spatula until well combined.
- Taste the rutabagas and season as needed.
Notes
Adapted from Simply Recipes
Nutrition
Calories: 81kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 26mgPotassium: 482mgFiber: 3gSugar: 7gVitamin A: 76IUVitamin C: 38mgCalcium: 79mgIron: 1mg
