Mashed rutabaga is a totally underrated vegetable. We absolutely love the slightly sweet, slightly bitter taste of this root vegetable. Rutabaga are as versatile as carrots or turnips, or any other root vegetable. You can roast them, boil them, mash them, or add them to pot roast, stews, and casseroles. This Chipotle Mashed Rutabaga recipe adds smokiness and spiciness with chipotle chiles in adobo, creaminess with butter and cream, and sugary sweetness with brown sugar, to balance the spice. Rutabagas make a wonderful addition to your Thanksgiving feast, and provide that fall, root vegetable component that every Thanksgiving table needs.
Chipotle Mashed Rutabaga
- 2 large (about 4.5 pounds) rutabagas, peeled and chopped
- 1 and 1/3 cup milk, I used whole
- 4 tablespoons butter
- 3 teaspoons chipotle chiles in adobo sauce
- 1 teaspoon brown sugar
- Salt and pepper, to taste
- Peel the rutabagas and then coarsely chop them into large chunks.
- Place them in a pot of water, cover the pot and bring it to a rolling boil. Reduce the heat to medium low and allow the rutabagas to simmer until they are tender.
- This takes about 30 minutes or longer depending on the size of rutabaga chunks.
- Drain the rutabaga chunks and then mash them with a potato masher. Allow to slightly cool.
- Add in the milk and butter. Beat with hand mixers until smooth and creamy.
- In a food processor, pulse the chipotle chiles to a fine paste with the brown sugar. Beat into the rutabagas.
- Season with salt and pepper to taste.
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