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

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

50 Comments / Reviews

No ImageMashed Rutabaga with Sour Cream and Dill

Did you make it? Rate it!

  1. Darren

    Made these for my husband


  2. 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..

  3. Mariamma Abraham

    This dish is similar to Indian dish named pachadi prepared using curd and crushed mustard seeds. With Dil it may give a different flavour.

  4. DBurton

    First time I tried a rutabega. I wish I would have roasted them instead. I’m sure the author of this recipe did a better job than I, or perhaps this is an acquired taste. I’m glad that I tried something new though.

    Show Replies (1)
  5. 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.

    Show Replies (1)
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