Rutabaga is currently my favorite vegetable. It has the heartiness of potato, but only half the carbs and calories. I have written about it a couple times already. I have mashed it before, and I have cubed it and roasted it alongside a chicken. Yesterday I tried preparing rutabaga the same way I prepare mashed potatoes, with a bit of butter, sour cream, cheddar, salt, and pepper. It has a very similar taste to the mashed potatoes I make for holidays, but it isn’t as dense. Rutabaga retains more water than potatoes when boiled, so it mashes easily and you don’t need to add as much butter or sour cream.
Every single time I buy rutabaga the cashier holds it up with a confused look on their face and asks me what it is. Clearly not many people are eating rutabaga – but you should be. I dare you to make this Cheddar and Sour Cream Mashed Rutabaga for your next family gathering – without telling anyone it isn’t potato. I doubt people would notice the difference.
You will need:
1 tablespoon Butter
1/4 cup Sharp Cheddar (I used Cabot Cheddar)
1/2 cup Low Fat Sour Cream
1/2 teaspoon Salt
1/4 teaspoon Pepper
Peel the rutabaga. This is a little tricky since the skin of the rutabaga is waxy and slippery. You can either use a potato peeler, or use a sharp knife to slice off the skin. I tend to think that using a knife is the easier option.
Chop the potato into about 2 inch chunks. Your chopping doesn’t need to be neat since you will be mashing the rutabaga once it is cooked.
Place the chopped rutabaga in a pot of salted water and bring to a boil. Then boil the rutabaga for 40 minutes, or until soft.
Drain the rutabaga, and return it to the pot.
Add the cheddar, sour cream, butter, salt, and pepper. Use a potato masher to stir and mash. Serve immediately.