Instant Pot Rutabaga Mash (+ Stovetop Instructions!)
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
5
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Calories
374 kcal
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Course
Side Dish
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Cuisine
North American
Instant Pot Rutabaga Mash (+ Stovetop Instructions!)
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Make Rutabagas in the Instant Pot using the instructions below along with best tips on freezing, preparing, and making rutabagas on the stovetop.
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Ingredients
- 2 lbs rutabaga about 3 rutabagas
- 2 cups water
- ½ tablespoons + ½ tsp salt
- 4 tablespoons ¼ cup butter, melted
- ¼ teaspoon black pepper (Use code FF20 for 20% off)
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Instructions
Instant Pot Instructions
- Peel the 2 lbs rutabagas and cut them up into 1” cubes.
- Add 2 cups of water and ½ tbsp salt into the bottom of your pot (1 cup if using a 3 quart pot) and add the trivet into the pot. Put the rutabaga on the trivet.
- Lock the lid onto the Instant Pot and set the timer for 10 minutes. When the 10 minutes are up, allow for a natural pressure release for 10 minutes, then Quick Release any remaining pressure. Rutabagas should be fork tender.
- Transfer the rutabagas to a bowl and use a potato masher or an electric hand mixer to mash the rutabagas until smooth. Add the 4 tbsp melted butter, ½ tsp salt, and ¼ tsp black pepper. Mix again to combine. Enjoy!
Stovetop Instructions
- Peel the rutabagas and cut them up into 1” cubes.
- Add the 2 lbs rutabagas into a medium sized pot and add enough water to cover the rutabagas by about an inch. Add ½ tbsp salt.
- Add the lid on to the pot and turn the heat to high. Once the water comes to a boil, reduce the heat to medium and allow the rutabagas to cook for about 30 minutes or until fork tender.
- Transfer the rutabagas to a bowl and use a potato masher or an electric hand mixer to mash the rutabagas until smooth. Add the ¼ cup melted butter, ½ tsp salt, and ¼ tsp black pepper. Mix again to combine. Enjoy!
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Rutabagas have a pretty good shelf life and can stay good for months. Make sure that you wash them before you peel them, and wash again after. Most rutabagas are coated in wax to store, so you want to get as much of that off as possible.
- I use unsalted butter but either will work. Make sure to melt the butter before adding it to the mash.
- I use salt and pepper, but nutmeg is delicious too.
- Rutabagas: Rutabagas have a pretty good shelf life and can stay good for months. Make sure that you wash them before you peel them, and wash again after. Most rutabagas are coated in wax to store, so you want to get as much of that off as possible.
- Butter: I use unsalted butter but either will work. Make sure to melt the butter before adding it to the mash.
- Spices: I use salt and pepper, but nutmeg is delicious too.
- If you open the Instant Pot and the rutabagas aren’t cooked all the way, you can put the lid on and cook for a few extra minutes.
- The rutabagas should be cooked enough that they break apart when poked with a fork.
- Many recipes online call for a shorter cook time (4 minutes or so), but these just didn’t work for me…. My rutabagas were still too hard to mash. Every Instant Pot and rutabaga might be different, but 10 minutes is what worked for me.
- You can also use an electric hand mixer to mash the rutabaga if you prefer.
- If you don’t want mashed rutabagas, you can simply leave the vegetable in cubes and enjoy it that way! Season with some salt and pepper.
Nutrition Information
Show Details
Serving
1serving
Calories
374kcal
(19%)
Carbohydrates
81g
(27%)
Protein
12g
(24%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
7mg
(2%)
Sodium
3684mg
(154%)
Potassium
2855mg
(82%)
Fiber
21g
(84%)
Sugar
43g
(86%)
Vitamin A
120IU
(2%)
Vitamin C
227mg
(252%)
Calcium
478mg
(48%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 374kcal | 19% |
| Carbohydrates | 81g | 27% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 3684mg | 154% |
| Potassium | 2855mg | 61% |
| Fiber | 21g | 84% |
| Sugar | 43g | 86% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 227mg | 252% |
| Calcium | 478mg | 48% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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