Mashed Rutabaga with Sour Cream and Dill

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

  • 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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  • 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..

  • 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.

  • 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.

    • Elise Bauer

      Hi DBurton, well rutabaga is essentially a yellow turnip, and turnips are on the bitter side, so yes, it’s an acquired taste!

  • 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.

  • 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 !


  • Peggy

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

  • Greg

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

  • 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!

  • Edie Tyler

    I mashed rutabaga with steamed cauliflower, butter, garlic sea salt and pepper and had leftover turkey gravy on top. Delicious.

  • joannA

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

  • 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.

  • 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.

  • 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.

  • Lee

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

    • Vanessa

      Hey lee, i never thought about that, thanks so much…vanessa

  • 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!


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

    • Vanessa

      Hey MSJAM…..I totally feel ya, I miss my mom’s cooking so much but I’m so glad I was the type of child that didn’t really go outside, but stayed inside and watched her cook almost all her meals.

  • 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!

  • 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.

  • 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

  • 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

  • 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.

  • 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.

  • 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.)

  • 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.

  • 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?

  • 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.

  • 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.

  • 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.

  • 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.

  • jim

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

  • 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.


  • 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!

  • 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.)

  • 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 Bauer

      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)

  • 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.

  • Jeff

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

  • Michele

    Mashed rutabaga is always on the holiday 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.

  • 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.