Go Back Email Link
+ servings
a serving bowl filled with mashed rutabaga

Mashed Rutabaga Recipe

Arlene Mobley - Flour On My Face
Mashed Rutabaga recipe with roasted garlic and bacon is a twist on the classic mashed rutabaga side dish for Thanksgiving or Christmas dinner. Mashed Rutabaga is delicious served along side roasted turkey or baked ham. It is a perfect alternate side dish recipe that can replace mashed potatoes or sweet potatoes.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Course Side Dish
Cuisine American
Servings 8
Calories 212 kcal


  • 5 cups cooked rutabaga I used my Instant Pot Rutabaga
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon sea salt
  • ½ teaspoon ground white pepper
  • ¼ cup half and half, whipping cream or milk
  • 1 large head of roasted garlic
  • 8 oz bacon, cooked crispy, drained and chopped
Follow Flour On My Face on Pinterest


  • Place the hot cooked rutabaga cubes into a large bowl. If you are using cold or refrigerated rutabaga cubes heat it in the microwave for 2 minutes or until hot.
  • Add the unsalted butter to the bowl with the rutabaga and beat with a hand mixer for about 30 seconds or until the butter had been mixed into the rutabaga.
  • Add the salt, ground pepper and roasted garlic to the bowl and beat until combined.
  • Add the half and half, cream or milk if using, to the bowl and beat for 1 minute.
  • Add half of the cooked bacon to the bowl and using a large spoon fold the bacon into the mashed rutabaga.
  • Transfer to a serving bowl and sprinkle the remaining bacon over the top of the mashed rutabaga.


Recipe Prep
  • Before starting roast a large head of garlic and cook the bacon until crispy.
  • Peel, cut and rinse the rutabaga and if boiling on the stove start cooking the rutabaga now. 
  • If making the Instant Pot Rutabaga make the roasted garlic and cook the bacon before pressure cooking the fresh rutabaga.
How to cook rutabaga in a pot
  1. Peel, cut and cube the fresh rutabaga. Rinse well under cold water in a colander.
  2. Pour the cubed rutabaga in a large pot and fill with water until all of the root vegetable is covered in water. Add 1 teaspoon of salt to the water.
  3. Bring the uncovered pot to a hard boil. Reduce the temperature and continue to boil until the rutabaga is fork tender.


Serving: 0.5cup | Calories: 212kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 542mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 22mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2