Mashed Rutabaga with Sour Cream and Dill

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Rutabaga. I just love saying that word. What’s a rutabaga? Well, it’s sort of a large turnip glancing in the direction of a sweet potato. It’s yellow in color on the inside, and tastes sort of like a turnip, but somewhat less bitter. It’s also called a “Swede” or a Swedish turnip. I don’t think you can escape Minnesota without having had your fair share of rutabagas, and my dad is no exception. He loves them. Tosses them into anything that calls for root vegetables. When I mentioned we were mashing up some rutabagas, he came by lickety-split, and then didn’t leave until he ate half of them. Yes, we love rutabagas here, and this mashed version is an excellent way to serve them.

How about you? Are you a rutabaga fan? If so, what’s your favorite way of serving them? Please let us know in the comments.

Mashed Rutabaga with Sour Cream and Dill Recipe

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  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4-6 as a side dish.

Ingredients

  • 2 to 3 pounds of rutabagas, peeled and chopped into 1 inch chunks
  • Salt and black pepper
  • 2 teaspoons butter
  • 1/4 cup to 1/2 cup full-fat sour cream (more or less to taste)
  • 2 Tbsp chopped fresh dill or chives

Method

1 Cover the chopped rutabaga with about 1 inch of cold water and bring to a boil. Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and return to the pot.

2 Reduce the heat to low and let the rutabaga steam for a minute or two. Mash with a potato masher.  Add the butter, sour cream, and salt and pepper to taste. Just before you serve, mix in the chopped dill or chives.

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Links:

Creamy Whipped Rutabaga - from The Kitchn
Rutabaga Pie - from Stephen Cooks
Pittsburgh Salad with Rutabaga Fries - from Beyond Salmon
Rutabaga Puff - from Pinch My Salt

Mashed rutabaga with sour cream and dill

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Showing 4 of 42 Comments

  • Edie Tyler

    I mashed rutabaga with steamed cauliflower, butter, garlic sea salt and pepper and had leftover turkey gravy on top. Delicious.

  • joannA

    My great grandma cubes them and boils them with Bacon greasetil tender and serves with salt and pepper soo good. :)

  • Eric Yendall

    I love mashed rutabega (swede) prepared like mashed potatoes with a little butter and milk. Also good added with other root vegetables in a stew. But it is also great eaten raw along with carrot sticks and celery.

  • Elise A

    Rutabaga belong in U.P. pasties. Yum! They’re hard for me to find where I live but if I find them, I’ll try this recipe. The combination with dill sounds great.

  • Amanda

    I love rutabagas! Growing up my mother would boil them with a few carrots then mash it all up. They were always on our Thanksgiving table, but my father and I were the only ones that ate them. I still make them when I’m craving comfort food.

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