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Creamy Mashed Rutabagas and Potatoes
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)
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Creamy Mashed Rutabagas and Potatoes

Creamy Mashed Rutabagas and Potatoes

Creamy Mashed Rutabagas and Potatoes
  • Servings:Serves 12
  • Prep Time:20 minutes
  • Cook Time:50 minutes
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