Creamy Mashed Rutabaga with Bacon

Creamy Mashed Rutabaga with Bacon

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From: EatingWell Magazine, November 2019

Rutabagas have tough skin and are often enclosed in wax to prevent them from drying out. Cut away the wax (or boil for 1½ 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.

Ingredients 6 servings

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  • 1½ pounds rutabaga, peeled and cut into 1-inch pieces
  • 4 tablespoons ( ½ stick) unsalted butter, softened
  • ½ cup whole milk, warmed
  • 3 tablespoons chopped cooked bacon
  • ½ teaspoon kosher salt


  • Prep

  • Ready In

  1. 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.
  2. 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°F for about 25 minutes.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 137 calories; 10 g fat(6 g sat); 3 g fiber; 11 g carbohydrates; 3 g protein; 25 mcg folate; 25 mg cholesterol; 6 g sugars; 0 g added sugars; 273 IU vitamin A; 28 mg vitamin C; 74 mg calcium; 1 mg iron; 263 mg sodium; 390 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ high-fat protein, ½ starch

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