Mashed Rutabaga

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 rutabaga (about 2 pounds)
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 tablespoons butter
  • teaspoon freshly grated nutmeg
  • ½ cup heavy cream


  • Peel the rutabaga carefully. Cut it into 1-inch cubes. There should be about 8 cups. Put the cubes in a saucepan or kettle and add water to cover and salt. Bring to the boil and cover. Cook 15 minutes, or until tender.
  • Drain and put the cubes into the container of a food processor. Add salt, pepper, butter, and nutmeg. Start processing while gradually adding the cream. Serve piping hot.