Rutabaga & Potato Puree

Rutabaga & Potato Puree

2 Reviews
From: EatingWell Magazine, Holiday Issue 1995

Earthy rutabagas and garlic add flavor to mashed potatoes. They can be made ahead, making them the perfect choice for entertaining. Turnips can be substituted for the rutabagas, but the puree will not have the same creamy yellow color. Make it a meal: Serve with Bistro Beef Tenderloin and Tuscan Cabbage and Mushrooms for a perfect winter entertaining menu.

Ingredients 8 servings

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  • 1½ pounds rutabaga, peeled and cut into small chunks
  • 1½ pounds potatoes, peeled and cut into large chunks
  • 4 cloves garlic, peeled
  • Salt, to taste
  • ⅓ cup nonfat milk, scaled
  • 1 teaspoon fresh thyme leaves, or ½ teaspoon dried
  • Freshly ground white or black pepper, to taste


  • Active

  • Ready In

  1. Place rutabagas and potatoes in a large pot and cover with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes. Drain thoroughly and return the vegetables to the pan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly.
  2. Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a microwave oven at 90% power, covered with a lid or wax paper, for 7 to 10 minutes.

Nutrition information

  • Per serving: 96 calories; 0 g fat(0 g sat); 4 g fiber; 22 g carbohydrates; 3 g protein; 34 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 15 IU vitamin A; 30 mg vitamin C; 60 mg calcium; 1 mg iron; 65 mg sodium; 628 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable

Reviews 2

December 23, 2013
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By: hotroo1
nice change of pace Made this with a white potato, Yukon gold potato, rutabaga and turnip. We all enjoyed it. Since I'm not a mashed potato lover--I eat them, this recipe added a nuance that made it a nice change of pace Pros: easy, good way to use winter veggies Cons: none
December 12, 2013
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By: hotroo1
moist and tasty I used the recipe as a starting point. I used a potato--one white and one Yukon gold. I used a rutabaga and a turnip. I only made half the recipe. I used dried thyme. It was a nice change of pace from ordinary mashed potatoes(which is not my favorite starch) I liked the combinations of al the flavors. Pros: simple, few ingredients, nice change of pace
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