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Rutabaga Mash


Servings: ~10

Printable Version


  • 2 lb. yellow yukon potatoes or red skin potatoes

  • 1 large or 2-3 medium rutabagas

  • 3 cloves garlic

  • 3 Tbsp olive oil

  • 1/3 cup plain, nonfat yogurt

  • 1 tsp salt

  • ½ tsp black pepper

  • ¼ cup sharp cheddar cheese, shredded

  • ¼ cup parsley, chopped


  1. Preheat oven to 400° F.

  2. Clean potatoes and rutabagas under cold water. Peel the rutabagas, but leave the skin on the potatoes. Chop potatoes and rutabagas into chunks about 1” thick.

  3. Add 2 Tbsp olive oil to a 13 x 9 inch baking dish. Add potatoes, rutabagas and whole cloves of garlic. Toss to coat with oil. Cover with aluminum foil and bake until tender when poled with a fork (about 40-50 minutes).

  4. Remove from oven. Transfer roasted potatoes and rutabagas to a large bowl. Add yogurt, cheddar cheese, salt and pepper.

  5. Mash vigorously with a potato masher. If desired, add parsley prior to serving.

Nutrition: (Serving size: about ½ cup)

calories: 141 protein: 3.5g total carbohydrate: 20.6g total fat: 5.3g

sugars: 3.7g sodium: 2.73mg dietary fiber: 2.6g saturated fat: 1.2g

*Recipe contributed by Allissa Eiser, 
Bastyr University Dietetic Internship project Feb. 2012