Welcome to the ultimate guide to creating the most delectable garlicky potato rutabaga mash! Embark on a culinary journey as we explore the secrets to crafting this dish that will tantalize your taste buds and leave you craving more. Whether you're a seasoned cook or just starting out, this article will provide you with all the essential tips and tricks to elevate your mashed potatoes to new heights of flavor and texture. Get ready to transform simple ingredients into a delightful dish that will be the star of any meal.
Here are our top 9 tried and tested recipes!
GARLIC-MASHED RUTABAGAS & POTATOES
My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.
Nutrition Facts :
RUTABAGA MASH
Steps:
- Peel and roughly chop 3 pounds rutabagas. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/2 cup heavy cream and 2 tablespoons butter. Cook a few sliced garlic cloves and some fresh rosemary in olive oil; drizzle over the mash.
- TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE
Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
- Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.
RUTABAGA-POTATO MASH WITH BACON
For the food historian Jessica B. Harris, humble rutabagas laced with rich, smoky bacon fat were the highlight of every childhood Thanksgiving. The ones her mother cooked were sharper than the ones we buy today, so she cut them with mild potatoes, but you can adjust the proportions to your liking. If bacon is off the menu for you, add butter or olive oil to the pot instead, and more to taste after mashing.
Provided by Jessica B. Harris
Categories dinner, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a large, heavy pot over medium heat, cook bacon until fat is rendered, and bacon is beginning to brown. Add rutabagas and pour in water to cover. Bring to a boil, then lower to a fast simmer and cook 25 minutes.
- Add potatoes to the pot and cook until both vegetables are very tender, about 20 minutes more. Drain, reserving about 2 cups of cooking liquid. Set bacon aside.
- Mash the vegetables together until smooth or, for a finer texture, put through a food mill. Add reserved liquid as needed to loosen the mixture. Finely mince bacon and add to the vegetables. Add sugar, salt and pepper and stir well. Taste and adjust the seasonings. Transfer to a serving bowl and serve hot.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 8 grams, TransFat 0 grams
EASY MASHED RUTABAGA
Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.
Provided by Beth Wand Sidell
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
- Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g
SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE
(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.
Provided by Olha7397
Categories Norwegian
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
- Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
- Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
- Scandinavian Feasts.
Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.2, Sodium 438.2, Carbohydrate 22.7, Fiber 2.2, Sugar 3.1, Protein 3.9
MASHED RUTABAGA AND POTATOES
Make and share this Mashed Rutabaga and Potatoes recipe from Food.com.
Provided by Hey Jude
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook diced rutabaga, covered, in as small amount of boiling, salted water as possible about 30 minutes, or until tender; drain.
- Boil unpeeled potatoes for about 30 minutes, or until very tender; drain and slip off skins.
- Combine hot rutabaga and hot potatoes.
- Mash or beat together with butter, salt and pepper to taste.
- If mixture is dry, beat in a little hot milk to obtain the consistency you like.
- Serve sprinkled with parsley.
Nutrition Facts : Calories 155.7, Fat 0.4, SaturatedFat 0.1, Sodium 34.2, Carbohydrate 35.3, Fiber 6.3, Sugar 8.3, Protein 4.4
MASHED POTATOES AND RUTABAGA
Provided by Marian Burros
Categories dinner, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a pot large enough to hold the rutabaga and potatoes, cook the rutabaga in enough water to cover both rutabaga and potatoes. Cover the pot. After 10 minutes, add the potatoes and continue cooking, covered, until both vegetables are done, about 10 to 15 minutes. Drain.
- In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 12 grams, TransFat 0 grams
GARLICKY MASHED POTATOES RECIPE BY TASTY
Here's what you need: yukon gold potato, water, kosher salt, heavy cream, garlic, unsalted butter, freshly ground pepper
Provided by Nichi Hoskins
Categories Sides
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add the potatoes, water, and salt to an Instant Pot. Put on the lid and seal the pressure valve. Cook for 6 minutes on high pressure.
- Meanwhile, combine the heavy cream, garlic, and butter in a small saucepan over low heat and cook until the butter melts and the cream is warmed through, 3-4 minutes. Remove the garlic cloves.
- Use the quick release method to release the pressure from the Instant Pot.
- Drain the potatoes, then mash with a potato masher or fork.
- Gradually add the cream mixture to the potatoes, stirring until fully incorporated. Season with salt to taste.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 411 calories, Carbohydrate 47 grams, Fat 26 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
Tips:
- Select the Right Potatoes: Choose starchy potatoes like Russets or Yukon Golds for a creamy mash.
- Balancing Flavors: Adjust the garlic and herbs to your taste. Add more garlic for a stronger flavor or reduce it for a milder one.
- Consistency Control: Gradually add milk or cream while mashing to achieve the desired consistency. For a smoother mash, use an immersion blender.
- Roast Rutabaga: Roasting brings out the sweetness and caramelizes the rutabaga, adding depth of flavor to the mash.
- Chilling the Potatoes: Chilling the potatoes before roasting helps them crisp up in the oven.
- Fresh Herbs: Use fresh herbs like thyme or rosemary for a vibrant flavor. Chop them finely before adding them to the mash.
- Butter and Salt: Don't forget the butter and salt! They enhance the flavors of the other ingredients.
Conclusion:
This garlicky potato-rutabaga mash is a delightful side dish that combines the creaminess of potatoes with the sweet and earthy flavors of rutabaga. Roasting the rutabaga adds a caramelized depth of flavor, while the garlic and herbs provide a savory touch. The result is a comforting and flavorful dish that is perfect for any occasion. Whether you're serving it as a side dish for a holiday meal or a weeknight dinner, this mash is sure to be a hit. So, gather your ingredients, put on your apron, and let's get cooking!
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