Mashed Rutabaga with Sour Cream and Dill Featured

Authors: elise

Rutabaga.  I just love saying that word. What’s a rutabaga? Well, it’s sort of a large turnip glancing in the direction of a sweet potato. It’s yellow in color on the inside, and tastes sort of like a turnip, but somewhat less bitter. It’s also called a “Swede” or a Swedish turnip. I don’t think you can escape Minnesota without having had your fair share of rutabagas, and my dad is no exception. He loves them. Tosses them into anything that calls for root vegetables. When I mentioned we were mashing up some rutabagas, he came by lickety-split, and then didn’t leave until he ate half of them. Yes, we love rutabagas here, and this mashed version is an excellent way to serve them.

How about you? Are you a rutabaga fan? If so, what’s your favorite way of serving them? Please let us know in the comments.

Mashed Rutabaga with Sour Cream and Dill


  • 2 to 3 pounds of rutabagas, peeled and chopped into 1 inch chunks
  • Salt and black pepper
  • 3 Tbsp full-fat sour cream
  • 2 Tbsp chopped fresh dill or chives


1 Cover the chopped rutabaga with about 1 inch of cold water and bring to a boil. Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and return to the pot.

Mashed Rutabaga with Sour Cream and DillMashed Rutabaga with Sour Cream and Dill

2 Reduce the heat to low and let the rutabaga steam for a minute or two. Mash with a potato masher.  Add sour cream and salt and pepper to taste. Just before you serve, mix in the chopped dill or chives.

Yield:Serves 4-6 as a side dish.

Indexed: Root Vegetables, Rutabaga, Vegetables

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