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.

Adam Dolge
Source: EatingWell Magazine, November 2019


Recipe Summary

20 mins
1 hr 5 mins


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; protein 2.9g 6% DV; carbohydrates 10.8g 4% DV; exchange other carbs 0.5; dietary fiber 2.6g 10% DV; sugars 6g; fat 9.6g 15% DV; saturated fat 5.6g 28% DV; cholesterol 25.3mg 8% DV; vitamin a iu 272.8IU 6% DV; vitamin c 28.4mg 47% DV; folate 25.2mcg 6% DV; calcium 74.4mg 7% DV; iron 0.6mg 3% DV; magnesium 25.8mg 9% DV; potassium 390.1mg 11% DV; sodium 263mg 11% DV.