Mashed Rutabaga is a great side dish recipe for holiday feasts. A rutabaga carrot mash is flavorful and make creamy with the addition of warmed cream and butter!

Rutabaga is slightly peppery, full of flavor and a great substitute for traditional Mashed Potatoes when you just feel like something different.

Mashed rutabaga in a bowl with butter

What Is Rutabaga?

Rutabagas are sometimes referred to as swedes or neeps! They are root vegetables that taste a little sweeter than their turnip cousins. While turnips are normally white or purple, rutabagas are yellowish and purple/brown. They have a savory, slightly earthy and peppery flavor with that typical autumn harvest flavor and feel.

How to Make Mashed Rutabaga

This is one of the easier things to add to your holiday spread. Just follow these steps:

  1. Prepare rutabaga and carrot, and place in a pot of salted water, and cook according to recipe directions.
  2. Drain well and mash or beat with a mixer.

I like to add course pepper during the last step, but beating it in does make the dish quite peppery, so you can do that at the end, or leave pepper out if preferred.

TIP:  Bigger rutabaga can be a bit tough to mash but unlike a potato they don’t get gummy or starchy. They can be mashed with a hand masher or even a blender or immersion blender to reach desired consistency.

Left image shows cubed rutabaga and carrots in a glass bowl and right image shows mashed rutabaga in a glass bowl with an immersion blender

What To Serve With Mashed Rutabaga

Personally I love mashed rutabagas snuggled right up against a dollop of cranberry sauce and turkey and gravy. Don’t forget the stuffing! Oh, and a little bit of hollandaise sauce won’t go wrong, either. Rutabagas are just the right complement for all your holiday favorites.

To Freeze

Rutabagas are great to freeze, before or after cooking and mashing. You can make ahead right with the carrots, so easily! Just follow these steps:

  • Peel and chunk rutabagas and carrots.
  • Blanch together in boiling water for 3 minutes
  • Drain and cool completely

Add to freezer bag or container, leaving ½ inch of space for expansion.

On the big day all you’ll have to do is pull this bag out and prepare the rest of the way, according to the recipe below. You’ll have delicious fresh and creamy rutabaga ready in minutes! To save even one more step, just mash or whip before freezing, leaving out the warmed cream and butter. Defrost it in the fridge for 24 hours (drain any liquid) and reheat right in the microwave. As soon as the rutabagas are piping hot, add in the warmed cream and butter, with salt and pepper. It’s delicious and nutritious, a definite essential Thanksgiving side dish!

Mashed Rutabaga with melted butter and a spoon
5 from 16 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Mashed Rutabaga

This rutabaga carrot mash is blended with warmed cream and butter, and beaten until peppery and fluffy!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
buy hollys book


  • 3 pounds rutabaga peeled and cubed
  • 2 carrot peeled and chunked
  • ¼ cup butter melted
  • cup heavy cream warmed
  • salt & pepper to taste


  • Combine rutabaga and carrot in a pot of cold salted water.
  • Bring to a boil, reduce heat to a simmer and cook uncovered until fork tender, about 15 minutes.
  • Drain well and mash rutabaga with a potato masher or hand mixer until smooth. Add melted butter.
  • Stir in warmed heavy cream a little bit at a time to reach desired consistency.
  • Season with salt and pepper to taste.
5 from 16 votes

Nutrition Information

Calories: 154 | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 85mg | Potassium: 575mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2871IU | Vitamin C: 43mg | Calcium: 86mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

Mashed Vegetables Sides

Mashed rutabaga with an immersion blender and in a bowl with squares of butter and a title
Mashed rutabaga in a white bowl with writing
Rutabaga and carrots in a clear bowl and mashed rutabaga and a white bowl with butter and a title



Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

5 from 16 votes (14 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Rutabagas can be hard to peel. I have learned if you put them on a paper plate and microwave them for a few minutes they are easier to peel. I always add some bacon grease and a fresh jalapeno or two to the water while boiling. Yum!5 stars

  2. I would like to prepare this the day before Thanksgiving… could I warm it back up in a crockpot the day of, or is it better to put in the oven to warm up?

  3. Hi Holly, this isn’t a rating but just a question…why do you start your recipe boiling in cold water? I have always wondered about this with potatoes as well…seems counter intuitive when ultimately you are getting to a boil, why not start in hot water??

    1. Starting the rutabaga in cold water helps them cook more evenly as the rutabaga heats up along with the water. This keeps the outside from cooking too quickly.