Mashed Potato and Rutabaga

Mashed Potato and Rutabaga is the perfect side dish for Thanksgiving. Enjoy this lightened comfort food any night of the week.

The Best Mashed Potatoes! Mashed Potatoes and Rutabaga Low Calorie, Low Fat

Ruta what? Are you asking what is a rutabaga? Or did you just think yuck? Hmm – I said yuck in the beginning of my post about a recipe!?!?! Well, I hope you are still reading because I am going to change your mind about the lovely rutabaga. So what is a rutabaga? It is a root vegetable, a cross between a cabbage and turnip. It is cheap, hearty and versatile. It can be roasted or mashed. It is great in a stew or soup or as a side dish on its own. A rutabaga is full of fiber, thiamine, Vitamin B6 & C, calcium and magnesium, just to name a few. Rutabagas give mashed potatoes a beautiful light orange color, your children will love. Most importantly it is delicious.

I cannot forget the lovely potato. Mashed potatoes have always been one of my favorite foods. When I am sick I don’t want soup, I want mashed potatoes. I could eat mashed potatoes everyday. To me they can be elegant or a comfort food. While potatoes are relatively healthy, they can add up in calories so I wanted to add another vegetable to stretch the portion size. I chose a rutabaga and was rewarded with an absolutely beautiful light orange dish that was creamy, buttery and a little sweet. My daughter gasped at the beautiful color and proceeded to gobble them up. Yet another reason to love rutabagas.

Now to a controversial subject.  Lumps or no lumps in your mashed potatoes?  Personally I love smooth mashed vegetables.  No lumps for me, so I use a ricer. It is easy to push the vegetables through then mix up the milk and butter. Voilá you have beautifully smooth mashed vegetables.  If you like lumps, use a masher and mash away to your desired consistency.

Are you sold yet? Are you ready to run out and buy a rutabaga and make this dish? You will not be disappointed. It really is that good. Try it, you will love it!

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Mashed Potato and Rutabaga
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1½ lbs Yukon gold potatoes, peeled
  • 1 lb rutabaga, peeled
  • ½ cup non-fat milk
  • 2 tbsp. light butter
  • 1½ tsp. kosher salt
  • Fresh ground black pepper
  1. Cut potatoes into large chunks. Cut rutabaga into chunks half the size of the potatoes.
  2. Place potatoes and rutabagas into a large pot and cover with cold water.
  3. Bring water to a boil and cook until vegetables are tender, about 10-15 minutes.
  4. Drain the vegetables into a strainer.
  5. In a glass measuring cup, heat milk and butter in the microwave for about 40 seconds to melt the butter and slightly heat the milk.
  6. Using a vegetable ricer, push through the vegetables back into the cooking pot. If you don't have a ricer, mash the vegetables.
  7. Add the milk, butter, salt and pepper.
  8. Serve immediately.
Nutrition Information
Calories: 122 Fat: 2 g/ Carbs 24 g/Fiber 3 g/Protein 4 grams

Happy Healthy Eating,


But wait, there’s more.  Check out these deliciously, healthy potato recipes:


Perfect Mashed Potatoes for Thanksgiving -Garlic Herb Cheese Mashed Potatoes www.fooddoneligh.comHerb Garlic Cheese Mashed Potatoes

What a delicious way to eat sweet potatoes - Roasted Sweet Potato, Onion and Garlic Mash www.fooddonelight.comRoasted Sweet Potato, Onion and Garlic Mash

skillet-lemon-pepper-potatoes-9530-textSkillet Roasted Lemon Pepper Potatoes


  1. says

    Add an onion and you’d be amazed how good they taste! My family does this with carrots instead of rutabaga – our orange mashed potatoes are better than any regular old potatoes I’ve had anywhere else ever. The secret is the onion. My sister leaves the carrots out because the orange spooks her in-laws, and they prefer hers over her mother-in-law’s!


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