Rutabaga-Sweet Potato Mash with Garlic and Sage

Rutabaga–Sweet Potato Mash with Garlic and Sage
Photo: Lennart Weibull
Prep Time:
30 mins
Total Time:
1 hrs
8 to 10 Serves

Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.


  • 2 pounds rutabaga, peeled and cut into ½-inch pieces

  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces

  • Kosher salt and freshly ground pepper

  • 4 tablespoons unsalted butter

  • 2 tablespoons minced garlic (from 5 to 6 cloves)

  • 2 tablespoons finely chopped fresh sage leaves

  • ½ cup heavy cream


  1. In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.

  2. Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

Cook's Notes

Make this up to two days ahead and keep refrigerated in an airtight container. Reheat it in the microwave, or in a heatproof bowl set over a pot of simmering water, stirring occasionally, until hot.

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