Get ready for one of the best and most flavorful potato substitutes. It’s quite different from mashed cauliflower and offers a peppery flavor that keeps you coming back for more. Go get your hands on one of the best fall root vegetables, the rutabaga, which is much lower in calories and carbohydrates than a regular potato.

The rutabaga is similar to a turnip and also belongs to the cabbage family, Brassicaeae. It’s a cross between a cabbage and a turnip, offering a sweeter flavor profile than the average turnip. Rutabagas also have a purplish white exterior, distinguishing them from other turnips. Plus, they are much bigger, similar to the size of a tennis ball. Unlike large turnips, which get a little woody and unpleasant, rutabagas offer more flavor in their bigger sizes. Just make sure to peel them and keep in mind that the skin gets thicker the larger they grow.

You can incorporate a rutabaga into a raw slaw or cut it into fries and bake them. In the case of this recipe, you boil rutabaga pieces until tender and then mash them with a potato masher or fork. Consider swapping this mashed recipe for classic mashed potatoes for an upcoming holiday feast. It’s a lower-carb potato substitute that provides a change of pace from what people are used to. You can add other seasonings that you enjoy, or perhaps some vegan sour cream to create a smoother consistency. This is not necessary, though, as they will mash easily and be light and fluffy.