Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 0

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.

Source: EatingWell Magazine, Holiday Issue 1995


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

96 calories; protein 2.8g; carbohydrates 21.7g; dietary fiber 4.1g; sugars 5.3g; fat 0.2g; saturated fat 0.1g; cholesterol 0.2mg; vitamin a iu 15.1IU; vitamin c 29.6mg; folate 33.8mcg; calcium 59.9mg; iron 0.9mg; magnesium 36.6mg; potassium 628.4mg; sodium 64.7mg; thiamin 0.1mg.

1 starch, 1 vegetable