Mashed Rutabaga with Butter
A creamy, flavorful mashed rutabaga side dish with garlic herb butter. Low in carbs, high in fiber, and easy to prepare, this recipe makes a perfect addition to any meal or weeknight dinner.
Equipment
- 1 Medium pot
- 1 potato masher or food processor
- 1 Small skillet
- Measuring spoons
- Knife and cutting board
Ingredients
- 1 large rutabaga peeled and chopped
- 2 tablespoons butter or ghee divided
- 4 cloves garlic minced
- 2 tablespoons fresh herbs minced (rosemary, sage, thyme, oregano, or a mix)
- 2 tablespoons milk or unsweetened plant-based milk
- Salt to taste
- Black pepper to taste
- Pinch red pepper flakes optional
Instructions
- Prepare the Rutabaga: Start by selecting a firm, large rutabaga with smooth skin. Peel off the tough outer layer using a vegetable peeler or a sharp knife. Cut the rutabaga into evenly sized cubes, about 1 to 1.5 inches, to ensure they cook uniformly. This initial step is crucial for a creamy, lump-free mash.
- Boil the Rutabaga: Place the chopped rutabaga into a medium-sized pot. Add enough cold water to fully submerge the cubes. Sprinkle a generous pinch of salt into the water to season the rutabaga while cooking. Turn the heat to medium-high and bring the water to a gentle boil. Once boiling, reduce the heat slightly, cover the pot with a lid, and let the rutabaga cook for approximately 20 minutes or until a fork slides easily into a cube. This ensures the rutabaga is tender and ready for mashing.
- Make the Garlic Herb Butter: While the rutabaga is boiling, prepare the aromatic garlic herb butter. In a small skillet, melt 1 tablespoon of butter over medium-low heat. Add the minced garlic and stir constantly to prevent burning. Once fragrant, roughly 3-4 minutes, add your choice of minced fresh herbs, such as rosemary, thyme, sage, or oregano.Sauté the mixture gently until the herbs release their aroma and the garlic turns golden. Turn off the heat and set aside. This flavorful butter will infuse the mashed rutabaga with a rich, savory taste.
- Drain the Rutabaga: Once the rutabaga cubes are fork-tender, carefully drain them in a colander over the sink. Shake off any excess water. Returning the rutabaga to the pot while still warm helps absorb the butter and milk better, resulting in a smoother mash.
- Mash the Rutabaga: Add the remaining 1 tablespoon of butter and 2 tablespoons of milk or plant-based milk to the drained rutabaga. Using a potato masher, mash the cubes until smooth and creamy. For an ultra-smooth texture, transfer the cooked rutabaga to a food processor and pulse until fully creamy. Avoid over-processing, which can make the mash gummy.
- Combine with Garlic Herb Butter: Pour the prepared garlic herb butter over the mashed rutabaga. Sprinkle in salt and black pepper to taste. Gently fold or mash again just until the garlic and herbs are evenly distributed throughout the mash. The goal is to blend the flavors while maintaining a slightly rustic, creamy texture.
- Final Touches and Serving: Taste the mash and adjust seasoning if necessary, adding a touch more salt, pepper, or even a pinch of red pepper flakes for a subtle kick. Transfer the mashed rutabaga to a serving dish. For presentation, you can drizzle a small extra pat of butter on top or sprinkle a few extra herbs. Serve warm as a comforting, nutritious side dish alongside your favorite mains.
Notes
- Use firm, fresh rutabaga for the best flavor and texture.
- Cut the cubes evenly to ensure uniform cooking.
- Adjust milk or butter to achieve your preferred creaminess.
- Fresh herbs like thyme, rosemary, and sage enhance the aroma and taste.
- Optional red pepper flakes add a subtle kick without overpowering the dish.
- For a smoother mash, use a food processor; for a rustic texture, stick with a potato masher.
- Can be made ahead and reheated gently with a splash of milk to restore creaminess.
