Mashed Rutabagas and Potatoes

Consider growing and cooking rutabagas this year, for an easy way to give your dinner some roots. This recipe for Mashed Rutabagas and Potatoes will win you over.



  • 3 pounds rutabagas, peeled and cut into 2-inch pieces
  • 2 to 2-1/2 pounds potatoes, peeled and cut into 2-inch pieces
  • 2 tablespoons butter
  • 2/3 cup milk
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg, or to taste
  • Salt to taste
  • 2 teaspoons chopped parsley, optional


  • In separate saucepans, cook rutabagas and potatoes in salted water. When both are tender, remove from heat. Rutabagas will take about 30 minutes, and potatoes will take 20 to 25 minutes.
  • Drain; puree or mash rutabagas well, then mash potatoes. Stir mashed vegetables together.
  • Add butter, milk, pepper and nutmeg. Beat well. Taste and add salt if necessary. Garnish with chopped parsley. Yields 6 to 8 servings.

The most popular way to cook and serve rutabagas is mashed, though some folks prefer them roasted, fried, baked, broiled, boiled or sliced thinly. In Scotland, mashed rutabagas with potatoes — occasionally with the addition of other vegetables — are called “clapshot.”

Growing and Cooking Rutabagas: The Every-Person Root

This simple recipe for Mashed Rutabagas and Potatoes is a nod to Scotland’s famous dish.

  • Published on Oct 7, 2011
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