Mashed Rutabaga with Sour Cream and Dill

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.

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Mashed Rutabaga with Sour Cream and Dill Recipe

  • 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

41 Comments

  1. David Bley

    I love rutabagas or turnips mixed in to mashed potatoes and I remember eating pasties made with potatoes and rutabagas and liking them very much. I have collected several recipies for them, but have never prepared them.

    • KevinH

      I’ve never seen rutabagas prepared like that before, we have always just eaten them chopped and sweetened. I can’t wait to try them, It looks pretty much the way you would prepare mashed potatoes.

  2. Michele

    Mashed rutabaga is always on the holiday table..my mom boiled w/1-2 white potatoes then mashed w/a little milk, salt, lots of butter and pepper…so good. It was a holiday treat we all looked forward to having however rutabagas are so very hard to peel maybe the reason we only had them on Thanksgiving and Christmas.

  3. Paloma

    Very interesting! I have never tasted them! Sounds yummy!

  4. Jeff

    My grandmother always took leftover mashed potatoes and mashed rutabaga, mixed them together, and fried them in a skillet. Delicious!

  5. Judith

    I cut a big rutabaga into approx. 3/4 inch cubes and steam for about 15 minutes. Then I toss it with butter, salt and brown sugar and bake for about 1/2 an hour while the chicken finishes roasting. It is yummy!

    Another recipe is the turnip puff, which I was given by a friend. Cube a rutabaga, slice 4 carrots and half an onion and cook until tender in 1 1/2 cups chicken stock. That should take 15-20 minutes. Puree everything in a food processor. Add a little salt, 1 Tbsp brown sugar, 2 beaten eggs, some grated nutmeg, and 1 tsp baking powder. Bake at 350 for about 30 minutes. No much precision is required in this recipe.

    This is so delicious that my 7-year-old ate about 3 servings after saying that he didn’t like turnips.

  6. Silverthyme

    We always make these for Thanksgiving – boiled in chicken stock, with potatoes and carrots or parsnips – then mashed with lots of butter, salt & pepper.
    But is there some trick to peeling the rutabagas?

    • Elise

      I just use a vegetable peeler with a carbon steel blade. It’s much sharper.

    • Anna Pleitt

      I just found a tip in an old vegetable guide book, it recommended using a rubber mallet to gently tap the end of the knife once the blade is in place for the initial cuts then it gets easier as the pieces get smaller. I just tried it for the first time & it really worked! (I cleaned the mallet first, of course)

  7. Paul

    Like Judith, I find roasting the ‘begas adds a great flavor dimension. Another way to do it: Cube the rutabegas and arrange them under and around the turkey (or on other occasions, a roasting chicken) in the roasting pan itself. When it’s all done, mash them. (Of course, this adds the rendered fat to the recipe, if you don’t mind that.)

  8. Kristina C.

    I LOVE rutabagas! I usually make them mashed with cream and butter. They are great in a boiled dinner and mashed with the potatoes and carrots in one big pile, slathered with butter and black pepper! Your addition of sour cream DILL sounds intriguing!

  9. Debbie

    I am making this for Thanksgiving! I always like to add something new to the familiar things I always make.

  10. Rachel

    I think my favorite rutabaga recipe is just boiled, drained, salted buttered and lots of black pepper… yummy great with pork roast.

    • Dale

      Plus 1 on what Rachel said.

      Cube them up, boil until tender, drain, butter, salt and pepper.

      Delicious!!!!

  11. Rachel (Two Healthy Plates)

    I’ve never had rutabaga before but I know there’s not a bone in my body that wouldn’t love it. I love turnips and potatoes. I’ll keep my eye out next time I’m at the grocery store and see if I can snag one! This looks great =)

  12. Rudi O

    Love the new ‘Print’ options!!!! Glad that the server upgrade is complete!!

  13. jim

    Rutabagas are to die for. Just mash them and add butter and salt and pepper. Don’t violate that great taste with additions.

  14. DJ Fitz

    Cube your rutabagas, boil 40-45 minutes, drain. Don’t mash them, put ‘em through the ricer. Add butter and salt to taste. Receipe is at least 72 years old.

  15. ileana

    This sounds delicious! Should make more of an effort to eat these around here.

  16. Karen

    My only way to serve Rutabaga, so far, is to cube them with carrots, boil them and then mash them with a little butter and brown sugar! Love them. I love this served with Pork Roast especially. Have turned lots of friends on to Rutabaga this way! My mom always made them and I continue to.

  17. meg

    This looks like a great alternative to mashed potatoes. Maybe I can get my hands on some rutabagas and try this out for Thanksgiving.

  18. Angela

    Mash rutabaga with carrots add a touch of cinnamon, butter, salt & pepper. For and extra zing add some orange juice. Great with any meat.

  19. Beth Sullivan

    Adding the dill sounds absolutely perfect! Thanks for this idea!

  20. Cecilia Height

    We love rudabagars! We like them pureed with a touch of milk, some butter, some white pepper and lots of fresh snipped dill weed.

  21. JoanneNicole

    I love rutabaga pretty much any way they come, mashed, roasted, you name it. Interesting to note though…Having lived in Arizona for a good deal of my life, they weren’t very common and only a few stores in my area ever carried them. When they did have them in stock, they were small like the ones in your photo. However, my family and I just moved to Ontario. I was at the store today, wandering through the produce section, and there were the biggest rutabagas I’d ever seen! Quite literally as big as a child’s head. I was amazed! I can’t imagine what you’d need to hack through a rutabaga that large…a hatchet?

  22. Lynn D.

    My family’s from Minnesota and they loved rutabagas! My mother had a cousin who was rather obsessed with them and was rumored to be responsible for all the “rutabaga” graffiti that appeared around St. Paul every Thanksgiving time. This was in the ’50’s! I once had a wonderful pureed rutabaga soup with leeks and smoked paprika.

  23. Sally

    Hi Elise, One of my favorite fall soups is made with rutabagas, and it’s dead simple: sweat some onions in butter, add rutabagas and chicken stock, puree and garnish with a swirl of pureed, cooked apples and some cream. Ideal for eating with turkey sandwiches! (It’s elegant enough for Thanksgiving, but with so much bounty, better to savor it on its own later.)

  24. TDE

    Love the feedback on this one. I am from Minnesota but displaced and in Chicago now. The Rutabaga was a part of our boiled dinner made within a pressure cooker. A memory that will never be forgotten and a reason my two girls enjoy the same meal today. Add a rutabega and a turnip to your mashed potatoes this Thanksgiving. And per Kristina above, mashed with carrots and butter they are a meal to die for.

  25. TDE

    P.S. If you do not have one, invest in a pressure cooker to cook these things with the other root vegetables and a ham hock with some chicken stock. Will not disappoint and the color will be as impressive as the flavor.

  26. Bren (@BG_garden)

    Finally a reason to grow rutabaga!

  27. Darryl

    My mother in law made a Rutabaga casserole. Now my wife makes the same casserole for Christmas dinner. The first time I tried it I didn’t like it so well but each Thanksgiving and Christmas it was there and now I really like it. Like all the other recipes, 3-4 lbs Rutabagas, you cube and boil, mash, then add 4-5 eggs, sugar, butter, salt (all to taste testing). Put in large glass cake pan and bake for 30 minutes or so, until golden brown on top. I pepper mine after scooping a big bunch on my plate. I like the other recipes you have listed.
    Hope my wife will try the sour cream and dill

  28. McMaggieMom

    I grew up in Wisconsin,enjoying raw rutabaga as a child. There is even a rutabaga festival in Cumberland, WI every fall! Love their fried “beggies.”I love including them with the cabbage & potatoes in my boiled corned beef dinners. The dill sounds especially yummy. Thanks

  29. Heather

    Mmm, I love rutabaga mashed with potatoes, cream cheese, herbs, and garlic. I also love to pickle it in a brine with some beets.

  30. monica

    My mom uses it in a mock thai green papaya salad. Instead of the green papaya we use the rutabaga! just shredded it, along with carrots, red bell peppers and cabbage. Then dress with a rice vinegar/fish sauce/chilli pepper/sugar dressing. Yummy!

  31. MSJAM

    My mother would make mashed rutabaga and potatoes with lots of butter for Thanksgiving…… Miss my mother’s cook

  32. Elaine

    I roast them as I do almost every vegetable that comes through the door. Root veggies are especially good this way and rutabagas are no exception. This post made me realize I need some to add to the onions and sweet potatoes I already have to roast for non-turkey day, called that as I am a vegetarian!

  33. Lee

    Heck with cooking. Peel, slice like french fries or sweet potato fries,
    sprinkle with salt and pepper and chow down. Great snack!

  34. 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.

  35. 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.

  36. 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.

  37. joannA

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

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