Mashed Rutabaga Recipe
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).
![rutabaga-vitamins](https://w7d941.p3cdn1.secureserver.net/wp-content/uploads/2022/08/rutabaga_annotated-7f653fe8d0034ef1bdc3bbff23de7f61-1024x683.jpg)
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](https://w7d941.p3cdn1.secureserver.net/wp-content/uploads/2022/03/N8-Photo-500x500.jpg)
Mashed Rutabaga Recipe
Equipment
- 1 Potato Ricer
Ingredients
- 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
Instructions
- 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