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Mashed Rutabagas

Rather than serving expected mashed potatoes, use nutritious rutabagas, mashing them with buttermilk and seasoning them with a dash of nutmeg.

  • Servings: 4
Mashed Rutabagas

Source: Martha Stewart Living Television


  • 2 small rutabagas, trimmed and cut into chunks
  • 1/2 cup milk
  • 1/4 cup buttermilk
  • 1/4 teaspoon balsamic vinegar
  • Dash of freshly grated nutmeg
  • Kosher salt and freshly ground black pepper


  1. In a pot of boiling salted water, cook the rutabagas until fork-tender, about 15 minutes. Drain and mash using a large fork. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve.

Reviews (1)

  • Anubananu 12 Feb, 2011

    Fantastic - and you don't need the buttermilk or vinegar if you don't want them. Everyone is always surprised by the great texture and peppery flavor in this vegetable! Great for kids too :)

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