Carrot and Rutabaga Mash (Carrot and Swede Mash)
Last Updated on February 11, 2021 by Betty Davies
Carrot and rutabaga mash is a great alternative to mashed potatoes and so quick and easy to make. Slightly sweet in flavor, the vegetables are mashed together with sour cream and butter for a rich side dish that is full of flavor.
Carrot and swede mash is a classic British side dish, and I really did miss it when I moved to Canada. It was only a while later that what I knew as swede, is actually called rutabaga in North America, and I don’t have to go without!
This is a great vegetable side dish that is slightly sweet, a little creamy and loaded with texture. It’s a great veggie alternative to mashed potatoes and it’s pretty filling and starchy.
If mash is your jam, be sure to check out my pumpkin mash recipe.
Why you will love this recipe!
- Easy: This side is super simple to make and ready to serve in less than 40 minutes. The majority of cooking time is hands off.
- Make ahead: This is a great make ahead side, perfect if you are planning to serve it as part of a big feast, or, make a big batch and enjoy it over a few days.
- Dietary info: Carrot and rutabaga mash is gluten-free and vegetarian.
Ingredients
- Rutabaga: This starchy vegetable is a great healthy alternative to potatoes. Low in calories and fat, they are rich in vitamins C and E as well as lots of other nutrients and antioxidants.
- Carrots: High in fiber, vitamin K and potassium, the flavor of carrots works so well with the rutabaga.
- Butter: You can use salted or unsalted butter, just adjust the amount of added salt to taste.
- Sour cream and milk: To add some richness and creaminess to the mash.
How to make carrot and rutabaga mash
Be sure to scroll down for the full recipe!
- Boil the carrots and rutabaga until fork tender (photo 1).
- Drain and let steam (photo 2).
- Heat together the butter, sour cream and milk (photo 3).
- Add the veggies to the milk and mash together (photo 4).
Recipe Variations
This carrot and rutabaga mash is pretty delicious as it is, but there are a few ways you can make it your own.
- Use an immersion blender if you prefer a smoother, more puree like mash.
- Make it vegan by using a plant-based butter and dairy-free milk like almond or oat. Omit the sour cream.
- Make it healthier by using a plant-based or 1% milk and use a low fat sour cream. You can also swap the milk for vegetable broth or water.
Frequently Asked Questions
Yes! This is a great make ahead side dish, and will keep well, covered in the fridge for up to 4 days. To reheat it, heat it gently in a pan on the stovetop, stirring occasionally to warm it through. You may want to add a touch of milk during reheating to loosen it back up.
Rutabagas do contain less carbs and calories compared to potatoes. 1 cup of potatoes contains around 31g of carbs and rutabagas contain 12g. I wouldn’t necessarily call them low carb, but it’s certainly a good substitute if you are looking to lower calorie and carb intake. They also contain a tonne of healthy vitamins and minerals.
Rutabagas have a high water content and will retain a lot of water when they are boiled. Once you have drained them, let them sit for a good 5 minutes to steam and release the excess moisture.
Serving Suggestions
This carrot and rutabaga mash is perfect to serve with so many meals. It can be used as a replacement for mashed potatoes, or, easily served alongside them! Try them with:
Recipe Notes and Tips
- Cut the carrots and rutabaga into similar sized pieces so that they cook evenly.
- Salt the water that you cook the veggies in. This will help to add flavor right from the start.
- Cook the rutabaga and carrots until fork tender. Don’t overcook them as this can cause them to be more liquidy.
- Warming the milk and sour cream will help it to absorb into the rutabaga and carrots more easily.
More Vegetable Side Dishes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Carrot and Rutabaga Mash (Carrot and Swede Mash)
Ingredients
- 1 rutabaga (swede) (about 600g / 1.3lbs)
- 3 carrots (about 650g / 1.4lbs)
- 1 tablespoon salted butter
- 2 tablespoons sour cream
- ¼ cup (60ml) milk
- salt and pepper to taste
Instructions
- Peel the rutabaga and carrots and cut into chunks.
- Add to cold salted water and bring to the boil.
- Boil for around 30 minutes until tender and drain. Let steam for 5 minutes to remove excess moisture.
- Place a pan on a medium heat, and add in the butter, sour cream, milk and a little salt and pepper. Allow everything to melt together and take off the heat.
- Add the cooked rutabaga and carrots to the cream mixture. Mash together until you reach your desired consistency.
- Season to taste.
Notes
- Cut the carrots and rutabaga into similar sized pieces so that they cook evenly.
- Salt the water that you cook the veggies in. This will help to add flavor right from the start.
- Cook the rutabaga and carrots until fork tender. Don’t overcook them as this can cause them to be more liquidy.
- Warming the milk and sour cream will help it to absorb into the rutabaga and carrots more easily.
Thank you, Betty and Happy Christmas. I grew up enjoying this every Christmas in Canada. Haha. Reminiscing with my 95 yo neighbour from Cape Breton Island about this dish yesterday, I decided to make it this year for her to enjoy. Boiling the veg now and I’ll definitely use your suggestion of steaming them for 5 minutes before mashing. Thanks again.
I’ve been making this exact recipe, (quantities vary) for years. I’m not crazy about rutabagas on their own so have been hiding them with carrots