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Mashed Rutabaga

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Potatoes often get all the attention, but rutabaga is just as delicious when mashed. The sage- and garlic-steeped milk adds another level of flavor that makes this dish both savory and satisfying.


  • 1 large rutabaga (about 1½ pounds), peeled and chopped
  • ½ cup milk
  • 2 sprigs sage
  • 2 bay leaves
  • 1 garlic clove, smashed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons extra virgin olive oil

Nutrition Facts


147 cals


9 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


17 g


8 g


5 g


3 g


322 mg


  1. Bring a pot of water to a boil. Add the rutabaga, and boil for about 15 minutes or until the pieces are fork tender. Drain the rutabaga and return it to the pot.
  2. While the rutabaga is boiling, in a small saucepan, combine the milk, sage, bay leaves, and garlic. Bring to a simmer and cook over low heat for 5 minutes, then turn off the heat. Let stand until rutabaga is cooked and drained.
  3. Remove sage, bay leaves, and garlic from the milk. Add the milk to the drained rutabaga. Mash with a potato masher or with an electric mixture until smooth. Season with salt and pepper and drizzle with olive oil. Serve warm.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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