Mashed Rutabaga with Sour Cream and Dill Recipe

It is the season for storage root vegetables. Our cold climate allows farmers to grow beautiful root vegetables. Some may be very familiar (potatoes, carrots, onions, garlic), others you may recognize but maybe have not cooked yourself (beets, turnips,rutabaga). When you purchase your vegetables at the farmer’s market you not only can meet who grew/gathered the produce, the food you are purchasing is very, very fresh. Taste the difference fresh makes with this recipe or try others in the link at the end.

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4-6 as a side dish.


  • 2 to 3 pounds of rutabagas, peeled and chopped into 1 inch chunks
  • Salt and black pepper
  • 2 teaspoons butter
  • 1/4 cup to 1/2 cup full-fat sour cream (more or less to taste)
  • 2 Tbsp chopped fresh dill or chives


1 Cover the chopped rutabaga with about 1 inch of cold water and bring to a boil. Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and return to the pot.

2 Reduce the heat to low and let the rutabaga steam for a minute or two. Mash with a potato masher.  Add the butter, sour cream, and salt and pepper to taste. Just before you serve, mix in the chopped dill or chives.


For more recipes using rutabagas try the link below