Rutabaga Cheddar Mash
Prep time
Cook time
Total time
Recipe type: Side Dish, Vegetables
Serves: 6 - 8 servings
  • 1 large or several smaller rutabagas
  • 1 large red potato [optional]
  • kosher salt
  • 1 large clove of garlic, peeled and minced
  • 1 small onion, peeled and cut in thin slices, pole to pole
  • 2 tablespoons butter
  • 4 ounces extra sharp cheddar, cut in ¼ inch cubes, or shredded
  • 2 ounces buttermilk, or half & half
  • salt & pepper to taste
  • fresh parsley, chopped [optional]
  1. Peel the rutabaga - this is easier with one of the Y-shaped peelers [find a link below post], than with a regular side peeler. Cut the rutabaga into 1 inch cubes.
  2. Put the cut rutabaga in a 3 quart sauce pan, add a generous couple pinches of salt, fill with water to nearly cover the cubes, and set over medium heat, covered. When it comes up to a simmer, cook for about 15 minutes.
  3. Then, if you are using it, add the scrubbed and cubed red potato. [it adds a little body to the final dish, but can be left out if you don't want the added carbs], and bring back up a simmer.
  4. Cook for another 15 minutes or so, until the rutabaga is cooked through - a small knife inserted into a cube should meet no resistance.
  5. Meanwhile, melt the butter in a small saute pan, and add the minced garlic and the onion slices, and sprinkle lightly with about ¼ teaspoon kosher salt. Keep the heat low, so that they become soft without getting much, if any, color on them.
  6. When the rutabaga is done, completely drain off the water. I like to put the pan back over medium heat, and stir the contents around a bit, to evaporate the excess water, just like when making mashed potatoes, but it's optional.
  7. Mash the rutabaga roughly - it should not be smooth, but rather kind of a rustic texture.
  8. Fold in the onions, garlic, cheese and buttermilk. Taste, and add additional salt and pepper, if needed. Serve hot, and refrigerate any leftovers.
Recipe by The Creekside Cook at