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Mashed Rutabaga Recipe

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Mashed Rutabaga is a great way to find the consistency and creaminess of mashed potatoes while keeping the health benefits of anti-inflammatory foods. White potatoes are high in carbohydrates. They can be a trigger for inflammatory pain, but my heart and soul had a hard time eliminating mashed ‘taters from my life. Rutabagas are a great substitute.

Make mashed rutabaga with a potato ricer or potato masher. You can use rutabaga, cauliflower, or almost any root vegetable to create a mashed dish, so experiment with this recipe and find which vegetables you love the most (see the recipe below).


Are Mashed Rutabagas Better For You Than Potatoes?

Both potatoes and rutabagas have varying vitamins and minerals that can benefit you. Rutabagas are easy to grow as a cold weather crop and have vitamins C, E, and carotenoids. Rutabaga has less carbohydrates than a potato. Rutabagas only have 12 grams of carbs per serving. A white potato has more than 34 grams of carbs per serving.

Want to lose weight or reduce your glycemic responses for blood sugar management? A rutabaga is definitely a better choice than a white potato. Dressing up your mashed vegetables with extra fats and dairy can add ingredients that are inflammatory. It is a much better idea to keep your preparation relatively simple without all the dairy and fat.

Smish-Smashed Rutabaga Recipe
Smish-Smashed Rutabaga Recipe

Mashed Rutabaga Recipe

Shawna Coronado
Do you know that rutabaga is a root vegetable that is abundant in vitamin C and fiber? This recipe will show you how to make the best Mashed Rutabaga Recipe.
Servings 3
Calories 91 kcal


  • 1 Potato Ricer


  • 1 to 2 large rutabagas
  • Large pot of salted water
  • 1 cup dairy-free milk
  • 2 Tbsp garlic, crushed (optional)
  • 1 tsp salt and crushed black pepper to taste


  • Wash rutabaga, peel, and cut into 2 inch chunks
  • Peel and cut into chunks
  • Place vegetables in salted water, making sure they are completely covered
  • Heat on high until fully boiling
  • Then reduce heat to medium-low and cover with a lid (keep an eye out to make sure it continues to simmer and bubble, if it does not, raise temperature slightly)
  • Simmer until fork easily slides through a rutabaga piece, then it is ready
  • Drain all but ½ cup of the cooking liquid
  • Add dairy-free milk
  • If you want to add garlic, now is the time to do it (optional)
  • Mash with a potato masher or potato ricer and add salt and pepper to taste
  • Serve immediately, great as a leftover, easily frozen

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