Mashed Rutabaga: Safe Cutting and Texture Guide

• 2 medium rutabagas, about 2 pounds total
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• ¼ cup whole milk or heavy cream, warmed, plus more as needed
• 1 ½ teaspoons kosher salt, plus more for the cooking water
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh chives or thyme, for serving

Instructions

1. 1Trim the top and bottom from each rutabaga to create flat, stable surfaces. Set each one upright on a cutting board and carefully slice away the waxy skin and tough outer layer with a sharp chef’s knife.
2. 2Cut the peeled rutabagas in half, then place the flat sides down for stability. Slice into planks and cut into roughly 1-inch cubes so they cook evenly.
3. 3Place the cubes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of kosher salt to season the water.
4. 4Bring the pot to a boil over medium-high heat. Reduce the heat to maintain a steady simmer and cook for 20 to 25 minutes, or until the cubes are very tender when pierced with a fork.
5. 5While the rutabaga cooks, melt 2 tablespoons of the butter in a small skillet over medium-low heat. Add the minced garlic and cook for 30 to 60 seconds, just until fragrant, then remove from the heat so the garlic does not brown too much.
6. 6Drain the cooked cubes thoroughly in a colander. Let them sit for 1 to 2 minutes so excess steam and moisture can escape.
7. 7Return the drained cubes to the warm pot or transfer them to a large mixing bowl. Add the garlic butter, remaining 2 tablespoons butter, warmed milk or cream, kosher salt, and black pepper.
8. 8Mash with a potato masher until mostly smooth and creamy. For a silkier texture, continue beating briefly with a wooden spoon, adding another splash of warm milk or cream if needed.
9. 9Taste and adjust the seasoning with more salt and pepper. Rutabaga benefits from assertive seasoning, so do not be afraid to add another pinch if the flavor tastes muted.
10. 10Spoon the mash into a serving bowl and top with chopped chives or thyme. Add an extra pat of butter if desired and serve warm.