Tip: Add Rutabaga To Mashed Potatoes

The first time I had mashed potatoes with rutabagas was at a friend's house. She had cooked dinner for us, and asked her why the mashed potatoes were a particular golden color with such a rich flavor. What kind of potato was this? "I added some rutabagas to them," she smiled. I thought this was an exotic creation she had devised, but she told me it's common in Northern Europe to do this.

In Poland, combining these two ubiquitous winter vegetables is called Brukiew z Ziemniak, and in Scotland, this dish is called "Neeps and Tatties." It was terrific, and I thought to myself, "Well, now maybe I'll stop overlooking the poor rutabaga!"

Mashed Potatoes with Rutabaga, or Neeps & Tatties

Ingredients
1 large rutabaga, peeled and cubed
2 russet potatoes, peeled and cubed
2 to 3 tbsp. butter
Salt & pepper to taste
Cream or milk (optional)

Preparation
Rutabagas take longer to cook, so put them in a pot with some boiling water or broth and simmer for 15 minutes. Then add the potatoes, and simmer for 20 minutes. Both vegetables should be fork-tender. Drain, and add salt & pepper to taste, then the butter, and mash. You can add a little milk or cream too, if you like. Traditionally served with haggis, but can be served as a side with any meat dish or as a topping for shepherd's pie.

(Image: Kathryn Hill)

Comments (14)

I have to disagree - my great aunts used to add rutabagas to the mashed potatoes on Thanksgiving and I dreaded going to their house, it's one of those awful childhood memories.

I don't know what the size of your turnips are, but ours are the size of a cantaloupe. One turnip to two potatoes is a pretty strong turnip ratio; my mom probably cooks half a turnip for 2-3 people when she makes a roast.

Sounds pretty good, I must try this one!

Add carrots to the mix, it's great ! :) A family classic for me.

I add green apples to mine. Not too many because the apples will overwhelm.

I'll have to try this. I always make a mash of carrot & rutabaga with butter, salt & pepper, and a couple spoonfuls of sugar at holiday meals and it's a really nice side.

@little_melly wow, those are some big turnips! My rutabaga was about the size of one russet potato. I'd say a ratio of 1 rutabaga : 2 potatoes is decent providing they are the same size.

I agree w/ little_melly: the rutabagas I get here (south-eastern Ontario) are always the size of a cantaloupe, and always encased in wax. This is the only way I have ever seen them, so I'd have to add WAY more potatoes to this mix if I was using the whole rutabaga.

If you had a super-big rutabaga I wonder if you could freeze half the mash? Hmm.

My father always called this just "mash" - differentiated it from mashed potatoes, and we never really had any other mashes of vegetables. I wonder now if that was just his word for it, or something from his southern upbringing. This was a childhood favorite of mine.

kittystockings, I'm from PEI. Same sized turnips, but no wax covering. :)

Kathryn, I'm not sure how well mashed turnip would freeze. I know if Mom is just making a bit, she cuts off what she needs and wraps the rest in tinfoil. It keeps in the fridge that way forever - seriously for months.

This week, I added cauliflower. Nice! And slightly less guilt-inducing.

This is totally unrelated, but I'm pregnant, and last week my online pregnancy calendar said that my baby is now the size of a rutabaga. From this discussion, I can see that my baby can be anywhere from potato to cantaloupe in size. huh.