Looking for more variety when it comes to mashed potatoes? This comfort food may be replicated using any root vegetable. If you're looking for a sharper flavor try a 50/50 combination of potatoes with cauliflower or with kohlrabi. If you're looking for something a bit more bold in spice, check out this Jalapeño Cream Cheese Mashed Potato recipe! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: American
Keyword: holiday, potatoes, thanksgiving
Season: Fall, Winter
Diet: Gluten Free, Vegetarian
Servings: 6
Calories: 81kcal
Equipment
Large Pot
Potato Masher
Ingredients
2lbsrutabaga*peeled and chopped into 1-inch chunks
Peel your rutabagas and then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large pot full of cold water
Once all of your rutabagas are cut, be sure that there is enough cold water in the pot so that the water line sits about 1 inch above the rutabagas. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (maintain the boil) and continue cooking for about 30 minutes, or until fork tender. Carefully drain out all of the water and add the rutabagas to a bowl or back to the pot.
Mash the rutabagas to your desired consistency
Fold the butter, sour cream, and dill in with a wooden spoon or spatula until well combined.