Mashed Rutabaga Recipe

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

5 from 5 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Sides

Cuisine: Scottish

Keyword: burns night, burns supper, haggis, haggis neeps and tatties, keto, low carb, mash, neeps, paleo, rutabaga, st. andrews day, swede, tatties, vegan, whole30

Servings: people

Calories: 100kcal

Author: Bethany Galloway

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.
Strain the rutabaga in a colander, return it to the pot, and mash it with salt, ground black pepper, and butter.
Adjust seasoning to taste and serve.

Notes

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.

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