Mashed Rutabagas

Wow! Mutant rutabagas!

Wow! Mutant waxed rutabagas!

Funny thing about this recipe is my Mom and Dad always called this root vegetable by the name  of turnips. The first time I bought turnips, I knew right away, that they weren’t the same kind that my parents had. So I asked my Dad, “Why do you call them turnips?” They both got into the habit of calling them turnips mainly because their Parent’s called them by that name. Rutabagas and turnips are both from the same plant family, but in my opinion rutabagas are better tasting. Occasionally I have been able to buy them un-waxed, which is rare as they keep better waxed. Sometimes older turnips, I believe that is the reason have an alkaline taste to them, or maybe it is because they are immature? Any way, if you can buy them without the wax, they have a sweeter flavor. So with that said, the rutabaga I bought for this recipe was waxed and mutant in size. It weighed in at a whopping 3.2 pounds. It’s Thanksgiving week and in our house mashed rutabagas is a traditional side dish.

Dice the rutabagas in small cubes for cooking faster.

Dice the rutabagas in small cubes for cooking faster.


  • 3 pounds rutabagas
  • 8 tablespoons butter
  • 1/2 teaspoon seasoned salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 3-4 quarts water for boiling


  1. Bring water to a boil.
  2. Peel rutabagas and dice in small cubes. (This can be difficult as rutabagas are very hard like a rock. I usually slice off the area at the top and bottom, as it gives a flat edge to rest it on so it doesn’t try to roll away.)
  3. Add rutabaga pieces to the water and boil 15 minutes, then reduce to medium high and cook for 30 minutes or until the pieces are easily mashed with a fork.
  4. Strain water from pot.
  5. If using a strainer, add the rutabagas back into pot and mash them to desired consistency.
  6. Add seasoned salt, black pepper and butter mixing thoroughly.
  7. Serve and enjoy!

Preparation Time: 15 minutes; Cooking Time: 45 minutes: Serves: 10