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.

Robin Bashinsky
Recipe by Cooking Light November 2015

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Romulo Yanes; Styling: Claire Spollen

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

105 calories; fat 4.6g; saturated fat 2.8g; mono fat 1.2g; poly fat 0.3g; protein 2g; carbohydrates 15g; fiber 3g; cholesterol 11mg; iron 1mg; sodium 326mg; calcium 65mg.
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