World's easiest recipe for mashed rutabagas (2024)

Does cooking make the 'baga more orange? Either that or your chef added a lot of cinnamon to the dish by the time it was served. The mashed 'bagas have turned orange, as you can plainly see.

In Sweden, where I grew up, they mix mashed rutabagas with a lesser quantity of mashed potatoes and also 1 mashed carrot. Liquid is usually broth as opposed to milk. It's called "rotmos" and it's to die for! I'm making it right now for the first time. I have NO idea I why I waited 40 years to make this. Out of sight, out of mind I guess.
Inger

This is from memory from something I read about 30 years ago, so the spelling is appoximate. There's an old European peasant dish called "himmel and erds" made of equal parts potato, apple and turnip, all boiled (or steamed) then mashed together and served with butter and salt. It is very tasty, but even better with rutabaga instead of turnip.

I mashed up a Rutabaga and composed an Indian style hymn of praise in its honour. As I was also inspired by the fact that it is so cold in Iceland that it would freeze the balls off of a brass monkey, I called it the Tuba Raga.

Yeah ... these things are mysteriously grown, and for some reason displayed for sale in supermarkets, in Ontario, Canada. Just like American rutabags, the Canadian ones are an ugly, dull purple and white, with two gashes where the tops and roots where buzz-sawed off. As vegetables go, they have absolutely no sex appeal at the cash register. And can you imagine a young farmer meeting a hot chick and when she asks him he does for a living he tells her, "Why there little miss, I grow rutabagas, thanks for askin'". You think he's going to get a date? And with their bland appearance when cooked they have little more table appeal either. Hey - I hate to trash a vegetable but come on, who has time to hack the wax and thick skin off of something round with nothing to hang onto, then use a meat cleaver to cut it into chunks? And cooking time? You gotta be kidding! Even the name is a joke. It's something your great-grandmother used to stew, then "put up" as a preserve back in the time. But who has time now? I mean, just over-cook a turnip - it's a lot easier, quicker, and you've got the same flat taste! And I gotta tell you I feel really uneasy about eating anything that's also fed hogs as "pig slop"! Sorry folks, but rutabags are really suspect to me - what other food item is waxed, then displayed in large baskets in grocery stores? I mean, how can you tell a fresh rutabaga from one left over from your great-grandmother's fruit cellar? And is there a difference? I honestly can't tell you why I'm drawn to this vegetable. Uniqueness I guess. So ugly they're cute type of thing maybe....

I have the rutabagas on the stove right now. Remember to drain the water, then let them sit for 15 min and drain again or else they get soggy.

The rutabaga rocks! What's Thanksgiving without it??

I like to boil diced rutabagas with a table spoon of sugar. When tender drain and rough mash with a lot of butter, salt and pepper.

What would a pasty be without the rutabaga? A boring meat pie. Thanks Oregon!

Traditional Holiday fare for me in Indiana... I mash them with butter, a bit of milk, and some sugar.
We serve them separate the first meal, them mix their leftovers with the leftover Mashed Potatoes for the next day.
I love them both !

B O'Brien said.....
My family loves Rutabaga's. Thanksgiving dinner wouldn't be the same without it. I add a little brown sugar and butter when I mash them. Yummy !!!!

Been eating them with turkey dinner since 1946. Grandma used to mash them through a ricer. Came out smooth and delicious. Now I'm the rutabaga maker and use a masher. Not quite as good...a tad chunky. Tried cooking them in salted water, like pasta, but they came out 'way too salty. Agree they're hard to peel. Family won't let me put "swedes" in my pasties. How sad. Rutabagas forever!

I bought mine at Whole Foods this year and they are the same color and slightly waxy but much smaller with a much thinner skin. Inside they seemed the same but not as hard to cut through and they smell the same while boiling. Does anyone know anything about this type of Rutabaga? Is it the new improved version? The manager of the Produce Dept. assured me they are rutabagas. I make them fresh every year even though I think I am the only one that eats them. It just isn't Thanksgiving without rutabagas and pumpkin chiffon pie... delicious. ps thanks for the double draining tip. It sounds easier than the other methods I have used to dry them.

I asked my husband and each of my (adult) offspring what they wanted with our Thanksgiving turkey and got very little feed back. After the shopping was done I was having dinner with my middle son and he mentioned rutabaga. I hadn't bother with them in a long time because they were too hard to peel and chop. I told my husband that Rob was talking about rutabaga and he said now he really wanted that too. It was much easier to peel and chop than I remember, although I did use a cleaver. Fun to read everyone else's thoughts on rutabaga!

I asked my husband and each of my (adult) offspring what they wanted with our Thanksgiving turkey and got very little feed back. After the shopping was done I was having dinner with my middle son and he mentioned rutabaga. I hadn't bother with them in a long time because they were too hard to peel and chop. I told my husband that Rob was talking about rutabaga and he said now he really wanted that too. It was much easier to peel and chop than I remember, although I did use a cleaver. Fun to read everyone else's thoughts on rutabaga!

My Irish mother, who is 91 years old, has always had rutabaga on Thanksgiving. THEN, when I started having the holiday at my house, I deleted the rutabaga. (Didn't care for it) So, we haven't had them for 12 years now.
To surprise my mother I am making them this year. Please pray they come out edible. And pray that maybe I like them this time...LOL
I'm just boiling, mashing, with butter.

We have been having rutabaga with Thanksgiving (and Christmas)dinner for as long as I can remember. Didn't care for them as a kid, but I love them now! And so do my kids! We mash them with milk and butter, and add nutmeg, a little sugar, then salt to taste. Then we add a little bit of flour, beat them with a hand mixer, put them in a casserole dish and bake until the top starts to brown. YUM! Smooth and creamy, no lumps. That, and the stuffing are my favorite parts of the leftovers!

My Irish Mom has always made rutabagas (which she called turnips, but which are really rutabagas) for Thanksgiving and Christmas. We used a clever to cut them, and boiled/mashed/added butter BUT we added diced onion. Good flavor! Great blog.

With an Irish background, some of my family seemed to have a fascination with the rutabaga. I posted an article on this less-than-inspiring vegetable with our own mashed rutabagas recipe. http://www.examiner.com/x-32993-Yakima-Healthy-Foods-Examiner~y2010m1d24-Rutabaga

Loved your cooking tips for this vegetable. I found a mashing shortcut - I back my honda accord over the cooked pieces, oh, ten or more times until the consistency is about right. Always delicious in a weird, medicinal way.

Loved your cooking tips for this vegetable. I found a mashing shortcut - I back my honda accord over the cooked pieces, oh, ten or more times until the consistency is about right. Always delicious in a weird, medicinal way.

Loved your piece, esp the 'chain saw' or 'jackhammer' part! This year I had Whole Foods cut up the rutabagas for me. Much safer :)

I am an amature woodworker and considered running our Rutabagas through my planer to make them thinner and easier to mash. Unfortunately I have one set of knives for my planer, and I want to save them for Dried HARD wood, and not use them on root vegetables. I will be trying the suggestions of cinnamon and maybe brown sugar, and/or Nutmeg.

My family has had these for Thanksgiving for years, and years. I think I am a purest, and dont like to doctor them up ,but only with lowerys seasoning salt, pepper( don't be afraid of pepper it is an underrated spice) and lots of butter. I like mine chunky like i like chunky mashed potatoes. You get the real flavor this way, and good, honest, rugged texture.Love,love,love rutabegas!

All I can say is: You must be one hell -of a good lawyer to know so much about rutabegas! Glad this site exists for bega consultations.

Microwave them first fo 8 minutes to soften skin to make them easy to peel and slice. Make sure you put in dish or paper towel or you will have wax in your microwave.

Pulled rutabagas from the garden yesterday. I peeled and cut them with a paring knife. They tasted much better than the wax covered, hard to peel rutabagas from the store. We've been enjoying them all winter!

I love them cut into 2x3 inch rectangles, tossed with olive oil and kosher salt, and roasted at 400 for about 20 minutes.

I love them cut into 2x3 inch rectangles, tossed with olive oil and kosher salt, and roasted at 400 for about 20 minutes.

Put your rutabaga on a few sheets of paper towel on a plate. Microwavw on low for 15 minutes, check for tenderness...continue until softened....skin will slide off...cutting will be easy...mash away!!!!

Am I the only one who eats the things raw ?

No. You have good company- Gunner. I just peeled and cubed one and he got several cubes. His tail wagged for hours!

I'm cooking mine right now. T did microwave on high for 15 minutes to make it easy as anything to peel for my arthritic gingers. Mash, butter, salt and pepper. Not Thanksgiving without them.

I love rutabaga! I cut off the top and bottom with a very sharp knife, then use a potato peeler to peel off the wax and skin. It seems easier to me, though it probably takes about the same amount of time. The only problem is that they have to boil FOREVER! I mix them with mashed potatoes, butter, salt and pepper.
Thank you for your entertaining post!

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