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Mashed Rutabaga
Course Side Dish
Cuisine American
Keyword Butter, Chives, Dill, Mashed, Rutabaga, Sour Cream
Dietary Need Gluten Free
Cooking Method Stovetop
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 5
Calories 121kcal
Stovetop
Large Pot
Potato Masher
- 2½ pounds Rutabaga Peeled and chopped into 1-inch chunks
- Salt To taste
- Ground Black Pepper To taste
- 2 teaspoons Butter
- ¼ cup Sour Cream Low-fat; add more or less to taste
- 2 Tablespoons Dill Or chives; fresh and chopped
Cover the chopped rutabaga with about 1 inch of cold water and bring to a boil. Add a pinch of salt and boil until tender, about 30-40 minutes.
Drain cooked rutabaga and return to pot.
Reduce the heat to low and let the rutabaga steam for a minute or two.
Mash with a potato masher, add butter, sour cream and salt and pepper to taste.
Just before serving mix in chopped dill or chives.
Calories: 121kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 51mg | Potassium: 710mg | Fiber: 5g | Sugar: 10g | Vitamin A: 139IU | Vitamin C: 57mg | Calcium: 111mg | Iron: 1mg