Mashed Potato and Rutabaga (Mother’s recipe)

Photo from Southern Food

Photo from Southern Food

Mashed Potato and Rutabaga

submitted by Betty Roon


  • 3 pounds rutabaga, peeled and cut into 2-inch pieces
  • 2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces
  • 2 tablespoons butter
  • 2/3 cup Dairy Maid Dairy Milk
  • 1/4 teaspoon pepper
  • 2 teaspoons chopped parsley, optional


Cook rutabaga and potatoes in salted water in separate saucepans. Cook til tender then remove from heat. Rutabaga will take about 30- 40 minutes, and potatoes will take about 20 to 25 minutes. Drain well.
Mash rutabaga well, then mash the potatoes.
Combine mashed rutabaga and potatoes; add butter, milk, pepper. Beat well. Add more salt to taste. Add parsley for ‘color’.

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