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Rutabaga Champ

Photo: Romulo Yanes; Styling: Claire Spollen

Hands-on time 40 mins
Total time 40 mins

Serves 8 (serving size: 1/2 cup)

Rutabaga has a luscious buttery quality when cooked, so naturally, this root veggie shines in mash form. We incorporate potatoes as a way to provide the starch that rutabaga lacks, making for an ultrasilky, comfortingly hearty spin on classic Irish champ.


  • 2 pounds rutabaga, peeled and cut into 1/2-inch cubes
  • 1/2 pound baking potatoes, peeled and cut into 1/2-inch cubes
  • 6 cups water
  • 3 3/4 teaspoons kosher salt
  • 2 bay leaves
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon ground white pepper
  • 3 green onions, thinly sliced

Nutrition Information

  • calories 105
  • fat 4.6 g
  • satfat 2.8 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 11 mg
  • iron 1 mg
  • sodium 326 mg
  • calcium 65 mg

How to Make It

  1. Place rutabaga, potato, 6 cups water, 1 tablespoon salt, and bay leaves in a large saucepan over high heat. Bring to a boil; reduce heat, and simmer 18 minutes or until very tender. Drain; discard bay leaves.

  2. Return mixture to pan. Add remaining 3/4 teaspoon salt, butter, and pepper. Mash well with a potato masher; stir in onions.