Brown Butter Mashed Rutabaga (Easy Thanksgiving Side Dish)

Why you’ll love it

• Something new on the table: a sweet, peppery and buttery change from the usual mashed potatoes.
• Budget-friendly: two rutabagas feed six people for about $1.10 a serving.
• Stovetop and make-ahead: no oven needed, and it reheats beautifully on the big day.

Quick facts

Ingredients

For the mash

• 2 medium rutabagas (about 3 lb / 1.4 kg total), peeled and cut into 1-inch (2.5 cm) cubes
• 1 medium Yukon Gold potato (about 8 oz / 225 g), peeled and cut into 1 1/2-inch (4 cm) chunks
• 1 tbsp kosher salt, for the cooking water
• 1/3 cup (80 ml) heavy cream or whole milk, warmed
• 1 tbsp (15 ml) pure maple syrup or 1 tbsp (12 g) light brown sugar
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 pinch ground nutmeg

For the brown butter

• 6 tbsp (85 g) unsalted butter
• 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)

For serving

• 1 tbsp chopped fresh chives or parsley
• Flaky salt and freshly ground black pepper

Step-by-step method

1. Peel and cut. Trim the top and bottom of each rutabaga so it sits flat on the cutting board. Cut away the waxy skin with a sharp knife, working from top to bottom, then cut the flesh into 1-inch (2.5 cm) cubes. Cut the potato into slightly larger chunks so both finish cooking at the same time.

2. Boil. Put the rutabaga and potato in a large pot, cover with cold water by 1 inch (2.5 cm) and add 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce the heat and simmer 25 to 30 minutes, until a knife slides into the rutabaga with no resistance.

3. Make the brown butter. While the vegetables cook, melt the butter in a small light-colored saucepan over medium heat. Cook 4 to 5 minutes, swirling the pan often, until the butter foams, smells nutty and the milk solids at the bottom turn golden brown. Remove from the heat, stir in the thyme and set aside.

4. Drain and dry. Drain the vegetables very well in a colander. Return them to the empty pot and set it over low heat for 2 minutes, stirring, to steam off the extra moisture.

5. Mash. Remove the pot from the heat and mash the vegetables with a potato masher until mostly smooth, or use a hand mixer on low speed for an extra smooth mash. Add the warm cream, maple syrup, 1/2 teaspoon of salt, the pepper, the nutmeg and about two thirds of the brown butter and stir until creamy. Taste and adjust the salt.

6. Serve. Spoon the mash into a warm serving bowl, make a few swirls on top with the back of a spoon and drizzle with the remaining brown butter. Sprinkle with chives, flaky salt and pepper and serve hot.

How to know it is done

The rutabaga is ready to mash when a fork or knife slides into the center of the largest cube with no resistance and the pieces just begin to break apart; undercooked rutabaga stays lumpy and tastes sharp. The finished mash should be bright golden, creamy and thick enough to hold soft swirls on a spoon, with a sweet, mellow flavor and only a gentle peppery note.

Tips for the best result

• Choose rutabagas that feel heavy for their size, with smooth skin and no soft spots.
• Use a sturdy chef’s knife to peel them; a vegetable peeler slips on the wax coating.
• Cook the rutabaga until completely tender; it takes longer than potatoes.
• Dry the vegetables in the hot pot so the mash is creamy, not watery.
• Do not use a food processor; it turns the potato gluey.

Variations and substitutions

• Rutabaga and carrot mash: replace the potato with 3 medium carrots for a sweeter, brighter orange mash.
• Without potato: use all rutabaga (3 1/2 lb / 1.6 kg) for a lighter, lower-carb side.
• Savory version: skip the maple and add 1/4 cup (25 g) grated Parmesan and crispy crumbled bacon.
• Dairy-free: use olive oil instead of brown butter and warm unsweetened oat milk instead of cream.
• Roasted garlic: mash in 4 to 6 cloves of roasted garlic with the cream.

Make ahead

Make the mash up to 2 days ahead, let it cool, cover and refrigerate it, keeping the remaining brown butter in a separate small container. To serve, reheat the mash in a covered saucepan over medium-low heat with a splash of cream, stirring often, or in a covered baking dish in a 350°F (175°C) oven for 25 to 30 minutes. Warm the brown butter and drizzle it on top just before serving.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat or in the microwave in 1-minute bursts, stirring in between and adding a little milk if needed, until hot (165°F / 74°C). Mashed rutabaga freezes well for up to 3 months; thaw it overnight in the refrigerator and stir well while reheating.