Mashed Rutabaga With Chives

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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.

Mashed Rutabaga With Chives


  • water for boiling
  • 1/4 tsp. sea salt (for the water)
  • 1 large rutabaga, peeled and cubed
  • a pinch of nutmeg fresh grated is best
  • sea salt and pepper, to taste
  • 3 tbsp. chives, finely chopped


  1. Bring a large pot of salted water to a boil over high heat.
  2. Make sure the rutabaga cubes are about one-inch by one-inch, or thereabouts.
  3. Once the water is boiling, reduce the heat to a low simmer and add the rutabaga cubes to the pot. Cover and cook for about 30-35 minutes. The rutabaga is done when you can easily pierce the pieces with a fork.
  4. Remove the pot from the heat and drain the water through a colander.
  5. Return the rutabaga back to the pot and mash with a potato masher. Add the nutmeg, sea salt, and pepper, mix, and then taste. Add more seasonings if necessary.
  6. Once the flavor is there, mix in the chives and then serve.