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This simple and quick Mashed Rutabaga recipe is buttery, bright, and comforting! With just 3 ingredients this great side dish is so easy to make, and perfect for family dinners or special occasions.

overhead shot of hands serving mashed swede in a bowl with butter and ground black pepper

This post was originally published on January 14th, 2022.

❤️ Why you will love this recipe

  • It’s easy: There are only 3 ingredients, and it’s just like making simplified, low-carb mashed sweet potatoes.
  • Simple ingredients: All I added to this recipe is butter, salt, and ground black pepper along with the rutabaga.
  • It’s healthy: This easy mashed rutabaga recipe is loaded with health benefits thanks to our star, the humble rutabaga. According to Healthline, rutabagas are packed full of vitamin C and may help fight cancer, control blood sugar levels, have anti-inflammatory properties, and may protect against harmful bacteria. These little guys have a lot going for them! They’re also quite low-carb and can be eaten in moderation on a keto diet, making this rutabaga mash a low-carb substitute and healthy alternative to mashed potatoes.
  • This recipe fits many diets. It’s vegan, low carb, keto, paleo, whole30, gluten-free, dairy-free, and even AIP-compliant.
  • It’s fast! This easy recipe is ready in just 25 minutes – no time at all.

🗝️ Key Ingredients

  • Rutabaga: Rutabaga (US) is also known as Swede (UK), Neep (Scotland), Turnip (Canada, Ireland), and Swedish Turnip (hence “swede”). This yellow turnip is quite easy to find at the grocery store here in the UK, but you can substitute white turnips if those are more readily available to you. A farmers market is a great place to find rutabaga when it’s in season in the fall-winter.
  • Butter: You can use unsalted butter or a plant-based alternative. If you’re on a paleo or whole30 diet, ghee is great, avocado oil or refined coconut oil would work too. I often use olive oil instead of butter in this recipe when I’m avoiding dairy and it’s delicious!
  • Seasoning: Simple salt and pepper are the only seasonings I add to my sweet buttered rutabaga. Sometimes the simple things in life are the best! Feel free to add a little bit of garlic powder if desired.

🥣 How to make Mashed Rutabaga

There are just 4 easy steps!

1. Prepare the rutabagas: Peel and dice the raw rutabagas into 1″ pieces on a cutting board, and bring a large pot of water to boil on the stove. I find that using a sharp knife is the easiest way to peel the waxy skin, rather than a potato peeler.

2. Boil: Add the cubed rutabaga to the pot of hot water and boil the rutabaga pieces for 15 minutes, until it’s fork tender. 

Fork piercing tender rutabaga.

3. Strain and mash: Strain the swede in a colander, and return it to the pot. Add the rest of the ingredients, and mash it with a potato masher. You can also add it to a food processor or use a hand blender if desired. 

Adding salt to mashed rutabaga.

4. Season and serve: Adjust seasoning to taste and serve.

Close up of mashed rutabaga with ground black pepper and melted butter.

🫙 How to store and reheat

  • Store:
    • Fridge: Keep Mashed rutabaga in an airtight container in the fridge for up to 5 days.
    • Freezer: Freeze in an airtight container or freezer bag for up to 3 months.
  • Reheat:
    • From Fridge: Reheat in a pot on the stove or in the microwave until piping hot.
    • From Frozen: Thaw at room temperature or in the fridge overnight and heat as above.

🪄 Recipe Notes & Tips

  • Sweeter flavor: If you’d like a sweeter flavor, add a little maple syrup when you’re mashing the rutabaga.
  • Make it creamy: You can make this creamier in a few ways! Try a little milk (dairy-free or regular), heavy cream, or a few tablespoonfuls of sour cream.

🤔 Rutabaga vs. Swede vs. Turnip

So what exactly is the difference between a Rutabaga, a Swede, and a Turnip? Great question! Here are a few points to consider:

  • The name: As said before, a Swede (UK) is also known as Rutabaga (US), Neep (Scotland), Turnip (Canada, Ireland), and Russian Turnip and Swedish Turnip (hence “swede”). When mentioning the name turnip in the UK and US, they’re referring to the white turnip.
  • Color: The rough outside of a swede is usually purple/green on the top and yellow-orange below, and the flesh inside is a yellow-orange color. Turnips on the other hand are a smooth, creamy white color, sometimes with purple-red at the top, and the flesh is creamy white inside.
  • Size: Swedes are around 8-12 cm (3-5 inches) and turnips are around 5-8cm (2-3 inches).
  • Flavor: Rutabaga tastes very similar to a turnip. You can easily substitute one for the other.

🍽️ What does mashed swede go with?

👀 Looking for more rutabaga recipes?

Check out my 17 Easy Rutabaga Recipes. I made the recipe for Thanksgiving but these tasty dishes can be made all fall and winter!

mashed swede in a bowl with butter and ground black pepper

😋 More side dishes you will love

Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and InstagramPin it on Pinterest, and please give it 5 stars with a review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.

📖 Recipe

Overhead picture of hands holding a bowl of mashed rutabaga next to a white cloth.

Mashed Rutabaga Recipe

Bethany Galloway
This simple and quick Mashed Rutabaga recipe is buttery, bright, and comforting! With just 3 ingredients this side dish is so easy to make, and perfect for family dinners or special occasions. Perfect for most diets: vegan + keto + whole30 & paleo option.
5 from 5 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sides
Cuisine Scottish
Servings 6 people
Calories 100 kcal

Ingredients
  

  • 800 g 6-7 cups Rutabaga (swede), peeled and diced
  • 3 tbsp unsalted butter (or dairy-free butter, ghee, coconut oil, avocado oil or olive oil)
  • 1 tsp salt
  • ground black pepper to taste

Instructions
 

  • Peel and dice the rutabaga into 1" pieces, and bring a medium-large pot of water to boil on the stove. I find that using a sharp knife is the easiest way to peel the skin on a rutabaga.
  • Boil the swede for 15 minutes, or until fork tender.
    Fork piercing tender rutabaga.
  • Strain the rutabaga in a colander, return it to the pot, and mash it with salt, ground black pepper, and butter.
    Adding salt to mashed rutabaga.
  • Adjust seasoning to taste and serve.
    Mashed swede in a white bowl.

Notes

  1. Sweeter flavor: If you'd like a sweeter flavor, add a little maple syrup when you're mashing the rutabaga.
  2. Make it creamy: You can make this creamier in a few ways! Try a little milk (dairy-free or regular), heavy cream, or a few tablespoonfuls of sour cream.

Storage and reheating

  • Fridge: Keep Mashed rutabaga in an airtight container in the fridge for up to 5 days.
  • Freezer: Freeze in an airtight container or freezer bag for up to 3 months.
  • Reheat From Fridge: Reheat in a pot on the stove or in the microwave until piping hot.
  • Reheat From Frozen: Thaw at room temperature or in the fridge overnight and heat as above.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 404mgFiber: 3gSugar: 6g
Keyword burns night, burns supper, haggis, haggis neeps and tatties, keto, low carb, mash, neeps, paleo, rutabaga, st. andrews day, swede, tatties, vegan, whole30
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