Rutabaga Mash Recipes

INSTANT POT® RUTABAGA MASH

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Return rutabaga to pot or place into a medium bowl.
• Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.

EASY MASHED RUTABAGA

Steps:

• Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
• Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

INSTANT POT RUTABAGA MASH

Steps:

• Peel and cut the rutabaga into 1 inch cubes.
• Pour 1 cup of water in the Instant Pot insert, add in the steamer basket, then place rutabaga cubes on top.
• Season with salt and add in the nutmeg.
• Put the lid on, lock and turn the valve to the sealing (not venting) position.
• Select the manual or pressure cook button, set to high pressure for 5 mins, or up to 8 for larger cubes.
• When cook time is done, perform a quick pressure release.
• Decant the Instant Pot rutabaga to a bowl and then mash.
• Top with herbs and spices of your choice (if desired) and serve.

MASHED RUTABAGAS

Steps:

• In a pot of boiling salted water, cook the rutabagas until fork-tender, about 15 minutes. Drain and mash using a large fork. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve.

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE

Steps:

• In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
• Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

RUTABAGA MASH

Steps:

• Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
• Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
• Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.

MASHED RUTABAGAS

Steps:

• Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.