Mashed Rutabaga with Sour Cream and Dill

Creamy, hearty, and frugal, mashed rutabagas are one of the best rutabaga recipes to make when the root vegetables are in season. Give them a try instead of mashed potatoes when you get the chance!

Mashed Rutabaga with Sour Cream and Dill
Elise Bauer


I just love saying that word.

What Is Rutabaga?

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
Elise Bauer

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.

Rutabagas vs. Turnips

Although rutabagas are often mistaken for purple turnips, they are different root vegetables. Rutabagas are sweeter, and when cooked, they have a creamier consistency than their turnip cousins.

Rutabagas are a little more yellow and oblong than turnips, which are whiter and rounder. They are usually larger then turnips (since large turnips can turn woody, they are usually harvested when they are small). Rutabagas range from about the size of a tennis ball to as large as your head, depending on where they are grown and when they are harvested.

Mashed Rutabagas vs. Mashed Potatoes

Mashed rutabagas can be a low-carb substitute for mashed potatoes. Although they are higher in sugar, they contain half the calories of mashed potatoes.

But why choose? You can actually mix the two and make mashed rutabagas with potatoes!

When are Rutabagas in Season?

You'll start seeing these fun root vegetables in October. They are harvested from October through November, but may be seen in the produce section of your grocery store well into March, due to their long storage life.

Those sold in regular grocers are often coated with wax, to increase their shelf life. So, be sure to peel the skin before cooking. If you get your rutabagas from the farmers market, they'll be wax-free and just need some good scrubbing before cooking.

Look for rutabagas that are firm and feel heavy for their size.

How to Store Rutabagas

If your rutabagas have the tops, remove them before storage. Be sure they are not bruised or damaged for longer term storage. They do well in cold places, like the crisper drawer of your refrigerator. You can wrap them in a cloth or paper towel in an unsealed plastic bag before putting them in the fridge. Don't wash them before storing, since moisture will encourage mold or rotting. They'll keep for 4 to 5 months this way.

What to Serve with Mashed Rutabagas

More Root Vegetable Recipes

From the Editors Of Simply Recipes

Mashed Rutabaga with Sour Cream and Dill

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 to 6 servings


  • 2 to 3 pounds rutabagas, peeled and chopped into 1-inch chunks

  • Salt, to taste

  • 2 teaspoons unsalted butter

  • 1/4 to 1/2 cup full-fat sour cream (more or less to taste)

  • Black pepper, to taste

  • 2 tablespoons chopped fresh dill or chives


  1. Boil the chopped rutabaga until tender:

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

    boiling rutabaga
    Elise Bauer
  2. Steam, then mash:

    Reduce the heat to low and let the rutabaga steam for a minute or two. Then, mash with a potato masher.

    mashing rutabaga
    Elise Bauer
  3. Add the butter and sour cream, then season to taste:

    Just before serving, mix in the chopped dill or chives.

Mashed Rutabaga with Sour Cream and Dill
Elise Bauer
Nutrition Facts (per serving)
134 Calories
5g Fat
21g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 134
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 14%
Cholesterol 15mg 5%
Sodium 227mg 10%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 19%
Total Sugars 11g
Protein 3g
Vitamin C 57mg 285%
Calcium 120mg 9%
Iron 1mg 6%
Potassium 723mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.