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Creamy Mashed Rutabagas and Potatoes

  • Servings:

    Serves 12 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    50 minutes


2 1/2 lbs. rutabagas, peeled and cut into 1 1/2-inch pieces
1 1/2 lb. russet potatoes, peeled and quartered
1/4 cup unsalted butter, at room tempature
2/3 cup fat-free evaporated milk
1 tsp. finely chopped fresh thyme leaves or 1/4 tsp. dried
3/4 tsp. salt, or to taste
1/8 tsp. freshly ground black pepper, or to taste
1 handful thyme sprigs or chopped parsley (optional garnish)
Creamy Mashed Rutabagas and Potatoes


1. Bring a large saucepan of water to a boil over high heat. When the water boils, add rutabagas. Cook until tender, about 30 to 35 minutes. Drain.
2. After adding rutabagas to the boiling water, place potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat, cover loosely, and gently boil until tender, about 10 to 15 minutes. Drain.
3. Place rutabagas and potatoes in a large bowl. Add butter and mash until almost no lumps remain. Add evaporated milk to the saucepan that was used to cook potatoes, and heat over medium-high heat until hot. Gradually add enough evaporated milk to rutabaga-potato mixture to reach desired consistency, mashing after each addition. Stir in thyme, salt, and pepper. Garnish with thyme sprigs or chopped parsley, if desired, and serve immediately.
Source: Hannaford fresh Magazine, November - December 2011


Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 120 kcal (6%)
Calories from Fat 36 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 3 g (13%)
Cholesterol 10 mg (3%)
Sodium 190 mg (8%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 3 g (12%)
Protein 4 g (7%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a