Rutabagas have tough skin and are often enclosed in wax to prevent them from drying out. Cut away the wax (or boil for 1 1/2 minutes and wipe off) and skin with a sharp chef's knife instead of using a vegetable peeler. Whole milk adds a smooth, creamy texture to this mash. Source: EatingWell Magazine, November 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add rutabaga, cover and steam until tender, adding water as needed, about 55 minutes. Drain.

  • Transfer the rutabaga to a food processor. Add butter, milk, bacon and salt. Process until smooth, about 1 minute. Serve hot.


To make ahead: Refrigerate for up to 2 days. Reheat in a covered baking dish at 350 degrees F for about 25 minutes.

Nutrition Facts

137 calories; 9.6 g total fat; 5.6 g saturated fat; 25 mg cholesterol; 263 mg sodium. 390 mg potassium; 10.8 g carbohydrates; 2.6 g fiber; 6 g sugar; 2.9 g protein; 273 IU vitamin a iu; 28 mg vitamin c; 25 mcg folate; 74 mg calcium; 1 mg iron; 26 mg magnesium;