Mashed Rutabaga with Sour Cream and Dill

Side DishRoot VegetablesRutabaga

Mashed rutabaga with sour cream, dill, salt and pepper.

Photography Credit: Elise Bauer

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.

three rutabagas

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

  • 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 Boil chopped rutabaga until tender: 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 the rutabagas to the pot.

boiling rutabaga

2 Let steam, then mash: Reduce the heat to low and let the rutabaga steam for a minute or two. Mash with a potato masher.

mashing rutabaga

3 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 Puff - from Pinch My Salt

Mashed Rutabaga with Sour Cream and Dill

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

54 Comments / Reviews

No ImageMashed Rutabaga with Sour Cream and Dill

Did you make it? Rate it!

  1. Dori

    Had some leftover rutabaga from a French stew I made today, and what to do with the other half. Not wanting to waste it, I came across your site. Absolutely loved the flavour! Thank you so much for this recipe!!
    PS Dill always makes everything taste better LOL

    xxxxxyyyyy

  2. Mikey

    OMG!! That was incredible!! I’ll be making this every week!!!

    xxxxxyyyyy

  3. Laurel

    I don’t have any sour cream. Do you think ranch dressing is a good substitute?. I’m going for it!

    Show Replies (1)
  4. Darren

    Made these for my husband

    xxxxxyyyyy

  5. Mary ann zaleski

    I am very with this recipe. Easy to make and delicious to eat. I also make rutabago by peeling a d slicing it and adding it to a 2 cups water. I add two slices of raw bacon and let the rutabago boil until soft enough to mash. Drain the bago and add a tablespoon of butter and a little sugar to add some sweetness. 1 tablespoon of sugar and a little milk. Mix with a hand mixer or potatoes masher. Add salt and pepper to taste..

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Mashed Rutabaga with Sour Cream and DillMashed Rutabaga with Sour Cream and Dill