Description
Buttery Mashed Rutabaga is a creamy, comforting side dish made by boiling and mashing rutabaga with butter and almond milk. This quick and easy recipe is perfect for a weeknight dinner or as a flavorful addition to your holiday table.
Ingredients
Ingredients
- 2 rutabagas, peeled and cut into 1-inch cubes
- 4 tablespoons butter, regular or plant-based
- 2 tablespoons almond milk, add more if needed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Boil Rutabaga: Bring a large pot of water to a boil. Add the rutabaga cubes and cook for 25-30 minutes, or until the pieces are soft when pierced with a fork. Drain and return the rutabaga to the pot or transfer to a large bowl.
- Mash and Combine: Using an electric hand mixer or a stand mixer with a paddle attachment, mash the rutabaga until smooth. Add 4 tablespoons of butter, 2 tablespoons of almond milk, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Continue mixing until all ingredients are fully combined and the texture is creamy. Add more almond milk if a thinner consistency is desired.
- Serve: Spoon the mashed rutabaga into a serving dish. Optionally, top with a little extra butter and a pinch of salt before serving for enhanced flavor and richness.
Notes
- You can use either regular butter or a plant-based butter substitute for a dairy-free version.
- If you prefer a smoother texture, strain the rutabaga before mashing.
- Adjust seasoning to taste; some may prefer more salt or pepper.
- Almond milk can be substituted with other plant-based milks or regular milk if preferred.
- Mashed rutabaga pairs well with roasted meats, poultry, or as part of a vegetarian meal.
