Mashed Rutabagas - Recipes - Atlanta Magazine

Mashed Rutabagas

Better than mashed potatoes.

2 pounds rutabagas, peeled and cut into 2-inch pieces
4 to 6 tablespoons butter
Freshly grated nutmeg

1. Place the rutabaga pieces in a pot and cover with cold water. Add 1/2 teaspoon salt. Bring to boil, the reduce heat and simmer until the rutabagas are very tender, about 35 to 40 minutes. Drain. Mash with a potato masher or puree in a food processor. Add the butter and a generous pinch of nutmeg; stir to combine. Season to taste. Serve warm.

8 servings.

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