Mashed Rutabaga with Sour Cream and Dill

Side DishRoot VegetablesRutabaga

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

Photography Credit: Elise Bauer


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


  • 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


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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Creamy Whipped Rutabaga - from The Kitchn

Rutabaga Puff - from Pinch My Salt

Mashed Rutabaga with Sour Cream and Dill

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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

41 Comments / Reviews

No ImageMashed Rutabaga with Sour Cream and Dill

Did you make it? Rate it!

  1. cathy

    We are Newfoundlanders and always make Rutabagas and carrots together . Mash together with salt and pepper and some butter or marg and a half a tsp sugar. we like brown sugar. It goes great with turkey and all the fixings.

  2. Kim B.

    Thank you for this recipe. So helpful because we never prepared rutabagas before. When you said to peel and chop them and then had the pictures with each step it provided a fantastic guide. Instead of sour cream we used plain goat milk yogurt with a little splash of heavy cream,
    the butter,salt and pepper I apologize but am not a fan of dill so we skipped that but totally thought it was scrumptious.Thanks again for your great recipe and awesome directions !


  3. Peggy

    I cook them I need my air fryer, tossed first in evoo, minced garlic, rosemary, s&p. Love them !!

  4. Greg

    I sometimes mix my mashed ‘begas with diced and sautéed spicy sausage.

  5. Mike Boyle

    My mother-in -law and I mix them with mashed potatoes. The potatoes are made with sour cream and margarine ( could not afford butter back in the day). I use 2/3 rutabagas to 1/3 mashed potatoes. We are both black pepper nuts and use lots of it!

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